Friday, October 7

Russian express salad recipe

No one can resist a cover of this cold salad. / MR

One of the most popular dishes of our gastronomy


The Russian salad is a perfect appetizer for any time of the year and ideal for all audiences. It was originally called Olivier salad, since it took the name of its creator, the Belgian chef Lucien Olivier, who moved to Moscow in the mid-19th century and opened the El Ermitage restaurant in 1860.

Today the Russian salad, the one we all know, is made with a base of potatoes, carrots and boiled egg, along with peas, tuna and some pickles

There are as many variants of Russian salad as there are ingredients in the kitchen. Customize the Russian salad by incorporating your favorite ingredients. Do not be afraid to remove or add ingredients to prepare it to your liking. You can prepare an original recipe by adding other ingredients such as pickles, boiled egg, roasted peppers, or piquillo peppers, olives, tuna, capers or even smoked salmon. Of course, you can not miss the cooked potato, vegetables, or mayonnaise, better homemade and prepared with extra virgin olive oil from Spain.

In this case it is a Russian salad made
in pressure cookerfast and exquisite.


  • 400 grams of medium potatoes

  • 100 grams of carrots

  • 150 grams of green beans

  • 3 eggs

  • 80 grams of green olives

  • 125 grams of tuna in olive oil (one can)

  • 60 grams of canned roasted red pepper

  • 25 grams of canned fine peas

  • 300 ml of mayonnaise, approximately

  • Salt

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Wash the potatoes, carrots and beans under a stream of cold water. Once well washed, place the vegetables at the bottom of the rapid pressure cooker, cover with half a liter of water and add salt to taste.


Place the steam cooking basket and place the eggs on it. We close the pot and with the heat power at maximum, we wait for the working valve to start releasing steam or to turn, depending on the model of pot used.


At that moment, we lower the intensity of the heat to the minimum necessary so that the pressure is maintained inside or the weight rotates slowly and uniformly. We begin to count the time, between 5 and 6 minutes.


Once the time has elapsed, remove the pot from the heat source and let the pressure completely release before opening it.


Submerge the eggs in ice water to stop the cooking. Let the rest of the ingredients temper until we can handle them. Meanwhile, we chop the rest of the ingredients, the olives, peppers, tuna, asparagus, etc, into small cubes. Reserve in a large container.


Add the potato, carrot, beans and boiled eggs, all chopped to the same size as the previous ingredients. Mix with the mayonnaise gently until a homogeneous mass is formed. Let stand in the refrigerator for an hour before serving.


If we use homemade mayonnaise, we must bear in mind that after some time out of the fridge it is not convenient to store and use the leftover salad, especially on hot days or environments.

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