RUSSIAN SALAD

A few recipes especially for summer now….  This is not Russian, of course, but Spanish. Their classic and most popular salad dish and a firm favourite with my family for decades. It is my daughter’s absolute fave cold dish and we eat it at BBQs, at Xmas with cold meats, picnics, when ever! It took me lots of experimenting and tasting to perfect this dish, to get it tasting exactly like the best in Spain. Even so, there are variations. For instance, in the Miramar bar and restaurant Es Castell, Menorca, they add peas to the mix and beat the tuna into the mayo. But for all good Russian Salads the ingredients are the same. [+ or - the peas]

To make a large bowlful, to serve at a party or BBQ. [leftovers are still good for a couple of days, kept in the fridge]. Probably serving about 12 [not my daughter’s portion size]

6 large eggs, just hard boiled, then chopped when cold

1 pack of baby new potatoes, boiled then halved or quartered [depending on size]

4 - 5 large carrots, diced, then boiled until barely cooked

1 large shallot, very very finely chopped [or two smaller]

6 - 8 gerkins, very finely chopped [the small ones, like Opie’s, pickled in a jar]

1 large tin tuna chunks, flaked into small ish pieces [preferably in oil]. Drained

Mayo - Hellman’s Light is good [BUT homemade is better - see bottom]

Sea Salt and lots of fresh ground pepper

No method, just mix it all together with the Mayo. How easy is that? Just keep adding the mayo until it looks about right for you. You can add less or more as you wish.

You can make it the day before, of course, or prep the ingredients and just mix before serving. It is the best party dish.

HOMEMADE MAYO - easy peasy. It is so worth the effort and keeps for a week.

[just google and follow Delia’s method exactly - she is so good], but use the quick method, all in one, in a blender for a failsafe easy way.