Russian Salad

                                                      Russian Salad   




Despite the name, this is one of the most typical Spanish salads, mainly eaten in summer time, ideal for outdoor parties, and fabulous as cold starter. We like to make "tapas" with it. Better when 1 or 2 days old as flavors mix and mellows

 Ingredients

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• 4 eggs
• 4 medium whole potatoes
• ¾ cup peas (canned or frozen steamed)
• ½ cup carrots (canned or frozen steamed), diced
• ¼ cup canned or roasted red bell pepper, peeled and chopped
• ½ cup canned white asparagus, drained, diced
• 1 (16 ounce) can tuna in olive oil, do not drain as olive oil is tasty
• ½ cup green pitted olives, chopped
• 1 to 2 cups mayonnaise, or as neededshopping lst
• ½ tsp sweet paprika for dusting (can be ommited)

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• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 15 minutes. Remove from hot water, cool, and peel.
• If using raw vegetables, steam until firm, drain and reserve.
• Boil potatoes in their skins for 15 to 20 minutes, or until tender. Drain and cool, then peel and dice.
• In a big bowl flake tuna. Add potatoes and the rest of ingredients, except mayonnaise. Add salt to taste.
• Spread enough mayonnaise just to add moisture, about 1 cup, reserving 1 cup for garnish. Mix well.
• Chop two eggs and carefully fold in the potato and veggies mixture.
• Arrange the salad on a big shallow serving plate, giving it a nice oval or round cake shape.
• Spread enough mayonnaise on top to cover, same as frosting a cake.
• Slice reserved 2 boiled eggs and nicely arrange on top, as well as some cherry tomatoes, red bell pepper stripes, olives and greens for garnish.
• Dust with paprika if you like.
• Chill for at least 1 hour before serving. It must be served cool. Keep tightly covered in the fridge for 3 or 4 days. It gets even better the following days.