On Saturday lunchtimes, when you don’t feel like battling at the stove but still want to eat something good, Russian salad is exactly what you need. It’s prepared in advance, waits patiently in the fridge, and is effortlessly delicious. A great classic that is wrong to snub.
Ingredients :
- The potatoes — Go for Charlotte or Amandine. They stay firm during cooking and won’t turn into mashed potatoes in the salad bowl. Bintje is for other things. Here, we want pieces that hold their shape.
- Canned tuna — In brine (natural), not oil. Drain it really well—press down with the lid, let it drip. Tuna that is too wet will make the salad soggy after a few hours.
- The mayonnaise — Homemade if you have three minutes and an immersion blender, otherwise Hellmann’s. Avoid low-fat versions: they make the salad watery after an hour in the fridge. This is the binder for the whole recipe; it’s not the time to skimp.
- The eggs — Hard-boiled, but not rubbery. Ten minutes in boiling water, then cold water immediately. The yolk should be well-cooked but still a bit dense in the center, not greenish around the edges.
