Russian salad with Cantabrian anchovy

La Russian salad it is as easy to do as it is to eat. Its basic ingredients include potatoes, carrots and peas, dressed with a light mayonnaise. However, from the basic recipe there are as many versions as there are chefs and traditions.

In my case, in addition to potatoes and carrots as basic ingredients, the salad does not lack hard-boiled eggs, lettuce, tuna, olives and Cantabrian anchovies. This delicacy from the Cantabrian canning industry gives a very interesting salad a salty touch. Perfect as a tapas or a starter, the salad is a classic in many homes, especially when the weather is good.

Ingredients

For two people

• 5 potatoes
• 3 eggs
• Carrots 2
• 2 lettuce leaves
• 1 can of tuna
• 1/4 small onion
• 10 Cantabrian anchovies
• Olives stuffed with anchovies
• 1 dash of apple cider vinegar (2-3 teaspoons)
• Mayonnaise

Crafting

We wash the potatoes and the carrot well, to remove all the dirt they may have. We put them in a large pot with plenty of water and a teaspoon of salt over the fire and we cook them about 25 minutes. Once cooked, drain and reserve to cool.

In another saucepan, we cook the eggs for ten minutes. Afterwards, we pass them through the tap and let them cool.

We peel the potatoes and carrots and we dice little ones. We do the same with hard boiled eggs. We place the three ingredients in the source or container where we are going to serve the salad.

Then we wash the lettuce, we drain them and chop them, adding them to the container.

We also finely chop the onion and 3-4 anchovies and we add them to the salad.

Finally, we also incorporate the can of tuna.

We take a splash of vinegar to the mixture and we are adding the mayonnaise little by little, stirring until the desired point is obtained.

We decorate the salad with the remaining anchovies and olives.

More information about the recipe