Russian Salad: A Salad With A Difference

A salad with a difference!

I am not  sure whether this is a Russian dish or a Spanish dish, because as a kid I remember my mum cooking this pretty much every Sunday. It’s healthy, simple, and if you make the mayo from scratch, it just takes it to another level!


3 large organic eggs, boiled

3 medium organic carrots, boiled or steamed (avoid overcooking! make sure they still have a crunch)

2 medium potatoes or sweet potatoes, peeled and boiled

1 big can of tuna steak in olive oil or sunflower oil

about 15 pitted black olives

1 small can of roasted red peppers

Hymalayan rock salt, ground black pepper, extra virgin olive oil, organic mayonaise

*For the Mayo:

2 eggs

500ml extra virgin olive oil

the juice of 1 lemon

salt and pepper


Chop 2 boiled eggs, the carrots, potatoes and olives into small cubes (leave a few olives to decorate the salad later), and put them in a big salad bowl.

Add the drained tuna and mix it all well.

To make the mayo, whisk 2 eggs in a mixer bowl as you pour the olive oil very slowly.

When the mayo has thickened and achieved the desired consistency, add salt and pepper to taste, and the lemon juice as you keep whisking a little more.

Then, simply pour the mayo over the veg, egg and tuna in the salad bowl, and mix it all well.

Decorate with the extra boiled egg, a couple of slices of roasted red pepper, and some olives.

Get those tastebuds tingling!


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