Feuervogel's 'Russian Salad'

Ingredients for 6 servings:

• 2 eggs
• 450 g potatoes, waxy, diced
• 125 g beans, green, young, cut into 2.5 cm long pieces
• 125 g peas (frozen), thawed
• 125 g carrot(s)
• 1 can tuna, in its own juice, drained, approx. 140 g
• 8 tbsp mayonnaise
• 1 clove(s) garlic, crushed
• 2 tbsp lemon juice
• Salt
• Pepper, from the mill
• 4 gherkins, sliced
• 8 black olives
• 1 tbsp capers
• 1 tbsp flat-leaf parsley, chopped

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

The classic from Spanish cuisine – without beetroot

Place the eggs in a saucepan, cover with cold water, and bring to a boil. As soon as the water boils, reduce the heat immediately, cover, and simmer for 10 minutes. Drain and rinse well with cold water to prevent a dark ring from forming around the yolk. Crack the shells by gently breaking them open, then set aside. Meanwhile, place the potatoes in a large saucepan of cold, salted water and cook until al dente. Trim the green beans and add them to the potatoes along with the peas for the last 3 minutes of cooking time; blanch. Drain everything, rinse with cold water, and allow to cool completely. Peel the carrots and cut into 2.5 cm pieces, then into sticks. Roughly chop the tuna. Peel and dice the cooled potatoes. Carefully mix all of the prepared ingredients in a large bowl. Make a dressing by combining the mayonnaise, garlic clove, and lemon juice in a measuring jug with salt and pepper. Place the prepared salad on a serving platter and top with olives, capers, and gherkin slices. Spoon the dressing over the salad and garnish with the quartered eggs. Sprinkle with chopped parsley and serve.