in Spain

Russian salad

updated

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Ingredients for 2 servings:

  • 1 tomato(s)
  • 4 potatoes
  • 4 carrots
  • 1 cup peas, approx. 200 ml
  • 2 eggs
  • 2 cans of tuna, approx. 300 g, drained
  • 1 can olives, approx. 250 g, drained
  • 3 tbsp mayonnaise
  • ¼ cucumber(s)
  • n. B. Oil
  • n. B. Salt
  • n. B. vinegar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Spanish potato salad

Boil the potatoes, carrots, and peas until soft. Chop the potatoes and carrots into small pieces. Now dice the tomato and cucumber. Hard-boil the eggs, peel them, and crumble them slightly. Mix all the ingredients together and season with oil, salt, and vinegar to taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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