Saturday morning, when there’s no reason to rush, is the perfect time to make a Russian salad. A pot simmering gently on the stove, two eggs boiling next to it — nothing complicated. Prepare it before lunch, eat it in the evening or the next day.
Ingredients :
- Potatoes — Choose Charlotte or Amandine — waxy varieties. They hold their shape after cooking and don’t get smashed during mixing. Floury varieties, like Bintje, give a texture close to mashed potatoes, which isn’t what we want here.
- Canned tuna — In brine rather than oil. Tuna in oil makes the salad too greasy when you add the mayonnaise on top. Drain it well, flake it with a fork for a light and consistent texture.
- Mayonnaise — 350 ml is generous. Stir it in gradually — you adjust the consistency to your liking. Homemade mayo really changes the result. A good store-bought mayo works perfectly well too.
- Olive oil — 50 ml added before the mayo. It lubricates the ingredients, binds them slightly, and prevents the mayonnaise from clumping all at once.
