Russian salad

Ingredients for 8 servings:

• 6 m.-sized potatoes
• 1 small can of corn
• 1 can peas and carrots
• 1 can of tuna in water
• 150 g mayonnaise
• 150 g crème fraîche
• ½ lemon(s)
• Salt
• pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Spanish potato and mayonnaise salad

Peel the potatoes and boil them until tender. Then, if desired, let them cool in a broth and vinegar mixture. In the meantime, open the cans and drain the contents. In a bowl, combine the mayonnaise with the crème fraîche and lemon juice, and season with salt and pepper. Cut the carrots into pea-sized pieces and dice the cold potatoes. Add everything to the sauce and mix well. It should form a firm mixture. Chill the ensaladilla rusa (“Russian salad”) thoroughly. In Spain, rosquillas, a kind of dry, rusk-shaped grissini, or baguette are served with it. You can possibly modify the ensaladilla by adding a finely diced onion and/or 50g of capers and/or 100g of finely chopped green olives.