The Russian salad, also called Olivier salad in honor of the famous chef who created it Lucien Oliver, originates around 1860. Mr. Olivier died very young and took the secret of the recipe to his grave. There are several investigations that study the composition of the original recipe and if you are interested you can read this link
There are many types of salad, as many as families. What’s more, each cook usually has several versions, depending on the tastes of diners and even the ingredients available to them. We each do it our way and they are all delicious. This one, which I propose today, is a normal salad, but with the touch of tartar sauce. I encourage you to try it. At home we really like it.
- ½ kilo of frozen salad (potato, peas, green beans and carrots)
- 5 hard-boiled eggs
- A can of tuna in olive oil
- A small can of corn
- A small can of anchovy stuffed olives
- 3 teaspoons of capers
- 12 small pickles
- A fresh chive
- Some branches of parsley
- A hard-boiled egg cut into thin slices
- 3 olives cut in half
- A piquillo pepper cut into strips in the long run
- 3 studs split lengthwise
We make the hard-boiled eggs by putting them in a saucepan with water and a little salt, leaving to cook for eight minutes.
We cook the vegetable about 5 minutes; until the carrot is tender, without the potato melting and reserve. I usually make the salad with the frozen salad bags. It is very practical and in just a few minutes it is. Without peeling or chopping.
Peel and crush the eggs with a fork, chop the capers, the gherkins, the olives, the chives and the parsley. Crumble the bonito and add the can of corn. Dress with mayonnaise, virgin olive oil and a little Perrins sauce.
I usually buy olives in bulk, it is richer. We can also make homemade mayonnaise. But today I was in a hurry and I used it as a boat.
Lastly, put a little mayonnaise on top, spread it well with a thief and then decorate it. Each in their own way.