There is no Christmas or New Year without a Russian salad! But do it at home, it will be something else entirely
- 250 g peeled carrots
- 250 g peeled potatoes
- 250 g peanut oil
- 125 g frozen peas
- 125 g pickled gherkins
- 7 eggs
- apple vinegar
There is no Christmas or New Year without a Russian salad! But do it at home starting from the artisan mayonnaise, it will all be another thing
For the classic Russian salad recipe, cut the potatoes into slices 1 cm thick; cut the slices into sticks of 1 cm and finally the sticks into cubes. Dice the carrots like potatoes. Boil the two vegetables separately, starting from cold salted water: from the rising of the boil, calculate about 10 minutes for the potatoes and 7-8 for the carrots. Drain the potatoes and carrots al dente and spread them on a tray, keeping them apart. Boil the peas in boiling salted water and drain them when boiling.
Also spread out on a tray. All vegetables must cool down and dry well so as not to release moisture and water down the salad. Boil 4 eggs for 8 minutes from boiling. Once cold, shell them, cut the albumen and separate it from the yolk. Cut the egg whites and egg yolks into small pieces. Cut the gherkins into cubes. Collect one egg and 2 egg yolks, 2-3 pinches of salt, a nice teaspoon of mustard, a tablespoon of apple cider vinegar and the juice of half a lemon in the glass of the blender.
Blend briefly to mix the ingredients, then begin to add the oil and continue blending until it is full. You will have to get a soda mayonnaise. Put the cold vegetables, boiled eggs, gherkins and mayonnaise in a bowl. Stir carefully until the mayonnaise is distributed evenly.
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