One dish that many think of when exploring universal cuisine is Russian salad, a classic that travels beyond borders under various names in Europe, Asia, and the Americas. The recipe evolves in every kitchen, yet its essence remains the same: a creamy, savory mix crowned with bright vegetables and a touch of mayo.
The most well-known Spanish adaptation grew from generations of grandmothers who passed down their own version. It typically features potatoes, carrots, peas, green beans, peppers, tuna, olives, and a mayonnaise sauce, creating a hearty blend that pairs well with everyday meals and festive gatherings alike.
In the sections that follow, the core outlines are reviewed. This guide presents the steps to craft a traditional, authentic Russian salad, drawing on seasoned cooks who know how to balance texture, sweetness, and saltiness for a crowd in North America as well as overseas.
Russian salad.
detailing
-
wash green beans, trim the ends, and cut into 1 cm pieces.
-
wash and peel carrots, cut into sticks, then dice into small pieces for bite-sized chunks.
-
wash and peel potatoes, slice into about 0.5 cm rounds, and cut each slice into cubes.
-
peel and cut peppers into thin strips, removing seeds as needed for clean edges.
-
slice olives, either into rings or into halves as preferred for even distribution.
-
for the eggs, boil in cool water for eight minutes, then cool under running water, peel, and finely chop.
-
in a separate pot, briefly blanch and then simmer all vegetables (potatoes, beans, carrots, and peas) for five to seven minutes. check that the potatoes are tender with a fork.
-
transfer the cooked vegetables to a large bowl with the peppers and olives. drizzle with olive oil, season with salt and pepper to taste, and toss lightly.
-
add mayonnaise and fold the vegetables gently to combine, aiming to keep pieces intact rather than crushed.
-
chill the mixed vegetables in the refrigerator until they are well chilled and the flavors meld, for several hours or overnight if desired.
-
when ready to serve, plate the salad and top with boiled eggs. consider decorative touches like anchovies, extra peppers, or olives for color and texture.