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Russian salad

Aperitif45 minutes4 people200 calories
1/52/53/54/55/5 (15 votes)
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By Irene Arcas

Russian salad

Summer is approaching and with it the fresh recipes that we can prepare in advance. I love the Russian salad, and in this blog, we already had the classic recipe. In addition, it is a perfect way to prepare our homemade mayonnaise sauce.

Today I wanted to show you one new version of Russian salad which I tried the other day at my friend Juncal's house. I think it was the richest salad recipe I have ever tasted. Encourage us to try it and assess it for yourself.

Russian salad II

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New recipe for Russian salad, juicy and tasty. Ideal for summer and hot nights. Perfect to accompany a snack dinner.

  • Irene Arcas
  • Recipe type: snacks
  • Calories: 200
  • Rations: 4
  • Cooking time:
  • Total time:

Ingredients

  • 1000 gr of water
  • shawl
  • 3 large potatoes with skin (well washed), halved
  • 2 peeled carrots
  • 2 whole eggs with their shell well washed
  • 2 cans of natural tuna
  • 8 small pickled gherkins
  • 6 tablespoons of the pickle broth
  • mayonnaise sauce to taste

Preparation

  1. We put the water with a little salt and the basket in the thermomix. Inside the basket we put the potatoes and eggs and close the glass. In the varoma container we put the carrots.

  2. We program 45 minutes, varoma temperature, speed 2. We check that they are already cooked by pricking them with a knife.

  3. Half the time we remove the eggs from the basket and the carrots and reserve.

  4. When the potatoes have cooled, peel and chop them. We do the same with carrots. We place in a bowl. We add salt to taste.

  5. We chop the pickles and add them to the salad. We peel the eggs and cut in half. We remove the yolk and reserve it, and chop the white and add to the salad.

  6. Add the 6 tablespoons of broth from the pickles to the salad and stir well.

  7. We let it rest in the fridge for 24 hours.

  8. Add the well drained tuna, stir well and mix with mayonnaise. We place the salad where we are going to present it and sprinkle with the egg yolk that we had reserved.

  9. Delicious!

Equivalences with TM21

table Cooking with TM31 and TM21 Mayra Fernandez Joglar1 Beet cream

More information - Russian salad, homemade mayonnaise sauce


Discover other recipes of: Salads and Vegetables

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  1.   Tortola2011 said
    ago 11 years

    Let's see if I find out that I have some doubts:
    You say that we put the potatoes and the eggs (with shell) in the basket and the carrots in the Varoma.
    We put 45 minutes and half time we take out the potatoes and eggs, and the rest of minutes is to continue with the carrots in the Varoma or do we take it out also half time ?.
    This salad is more of a pasty type or rather of looser ingredients? I don't know if I explain myself.
    Waiting for you to clarify my doubts to do it, it must be delicious !!, Thank you very much.

    Reply to Tortola2011
    1.    Irene Arcas said
      ago 11 years

      Hello Tortola.
      The order would be like this: we program 45 minutes and cook the eggs, potatoes and carrots. Half the time we remove the eggs and carrots. When the time is up the potatoes.

      The salad is not doughy at all, but it is juicy. But if you are hesitant, try the first time to add only 3 tablespoons of the pickle broth and if you like it, add the 6 tablespoons next time. The same thing happened to me, at first I added a little and when I tried it I knew I needed a little more. But everything is a matter of taste. I hope you like it!!

      Reply to Irene Arcas
  2.   Loreto barahona said
    ago 11 years

    I understand that half the time you have to remove the eggs and carrots, and leave the potatoes in the basket to finish cooking. I have tried that way, but the carrots were very hard, so I left them in the varoma to finish the complete cooking.
    The question that arises me is with the broth of the pickles ..., the salad is not very liquid with those 6 tablespoons?, They are 90 ml of liquid ...
    Waiting for your answer to finish doing it ..., which looks fabulous ...
    Thank you very much for sharing the recipe and a little kiss

    Reply to Loreto Barahona
    1.    Irene Arcas said
      ago 11 years

      Hello Loreto, indeed that is the order.

      I take the carrot out along with the eggs because I like it to be crispy on the inside. But if you prefer it to be fully cooked, you just have to leave it longer.

      With that amount of pickle broth, it's not runny at all. Keep in mind that the potato will suck it and, more after resting in the fridge for a day. Anyway, I say the same to you as to our colleague Tortola. Try this time by adding 3 tablespoons, and if you like the experience, next time add a little more.

      You will tell me if you like it. Thanks for writing to us. All the best.

      Reply to Irene Arcas
  3.   Mayra Fernandez Joglar said
    ago 11 years

    I love the combination of potato and pickles. So I'm sure this salad will drop soon !!

    Thanks Irene for these new versions !!

    Reply to Mayra Fernández Joglar
  4.   Mayra Fernandez Joglar said
    ago 11 years

    I love the combination of potato and pickles. So I'm sure this salad will drop soon !!

    Thanks Irene for these new versions !!

    Reply to Mayra Fernández Joglar
  5.   Loreto barahona said
    ago 11 years

    Delicious !!!!
    You were right Irene, it doesn't get watery at all with the 6 tablespoons of pickle broth.
    I'm just telling you that at home they have made me the wave and they have asked me to make this the official salad ...
    Thank you very much again for sharing the recipe with all of us.
    A kiss

    Reply to Loreto Barahona
  6.   rotikam said
    ago 11 years

    I repeat, I see that you have deleted my comment, this recipe is not vegetarian, it includes tuna. Correct the label, please.

    Reply to Rotikam
    1.    Irene Arcas said
      ago 11 years

      Hello Rotikam, I am sorry that your first message did not appear, but we have not deleted it, it will not have been sent well. We never delete the comments of our readers, unless they contain advertising, spam or are offensive.

      Without the tuna (and the egg depending on each one) it is a recipe that vegetarians can eat perfectly, because the rest of the foods are not of animal origin, and that is why it has been included in that category.

      Thanks for your comment. All the best.

      Reply to Irene Arcas
  7.   carolina said
    ago 11 years

    Salad incoming this week, I have been convinced by the huge criticisms
    Good page chcas.

    Reply to Carolina
  8.   carolina said
    ago 11 years

    It has lasted two rounds, dinner and lunch, the best salad I have ever had in my life, these things are the ones for which the recipe is not forgotten. Thanks girls!

    Reply to Carolina