Russian salad

Ingredients for 6 servings:

• 750 g potato(s), waxy
• 200 g beans, green
• 150 g carrot(s)
• 150 g peas, split
• 4 tbsp vinegar (sherry vinegar)
• 3 eggs, including the yolks of very fresh eggs
• 1 tbsp lemon juice
• 250 ml oil (olive oil)
• Salt
• black pepper

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Russian salad

Wash the potatoes, place them in a pot, add salt, cover with water, and cook for about 30 minutes. In the meantime, trim and wash the beans, then cook them in salted water for about 10 minutes, then rinse in ice-cold water and drain. Peel and dice the carrots, cook them with the peas in boiling salted water for about 5 minutes, then rinse in ice-cold water and drain. Peel the potatoes and cut them into approximately 1 cm cubes. Place them in a bowl with the vegetables, season with salt and pepper, and drizzle with the vinegar. Mix the egg yolk with the lemon juice and a little salt and pepper. Whisk and add the olive oil, first drop by drop, then in a thin stream, whisking vigorously until a creamy mayonnaise forms. Mix this mayonnaise thoroughly into the salad and let it sit in the refrigerator for about 30 minutes. Important: To avoid the risk of salmonella, use the freshest eggs!