Russian salad
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domingo, 19 de junio de 2016
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salads
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Russian salad
Ingredients:
Carrots, 400 grams
Eggs, 5 large
Peas 300g
Mayonnaise
Salt
Bell pepper
Olives (Optional)
Preparation:
1 Let's start preparing this recipe for potato salad cooking the potatoes and carrots, for what we can do this in several ways, either already peeled and chopped, or do not cut in pieces. If you cook chopped have the advantage of reducing the cooking time, but we prefer to cook both potatoes and whole carrots. We put them in a large saucepan, or a couple of them, with water and salt, and let cook until very tender.
2 On the other hand we will cook the eggs, which will by boiling water in a saucepan of adequate size, and when it starts to boil threw eggs and let cook about 12-13 minutes, and then we toss them in cold water to leave ready. The other ingredients say that we will use mayonnaise pot, though if you want to use a home, prepare it while you cook the ingredients. And peas let's use the tin, which give good result and not to cook them.
3 Once we have cooked potatoes and carrots, let's paring and we will split our best and we add a good amount of salt and stir. If the troceas can well use them also, but we like to mash a little with a fork, to leave them well mixed and rather puree, do as more you like, the most important thing is to have well cooked potatoes and carrots because when we meet not eat hard pieces.
4 To this mixture will gradually add the well drained peas, except a few that reserve to decorate, eggs cooked chips, of which booked a couple of buds, and mayonnaise to taste of each, and we will mix all the best possible, so that they are well integrated all ingredients, and checking the salt. We take this mixture into a tray or container above add a thin layer of mayonnaise and garnish with crumbled egg yolks, peas and peppers reserve cut into strips, and optionally can add some sliced olives. We put it in the refrigerator and let chill well before serving. And enjoy this rich Russian salad.
marianyely angulo edit
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