Ensalada Rusa Recipes

Steps:

• Place the beets into a saucepan, cover with water, and bring to a boil. Reduce heat to medium, and boil gently until tender, about 20 minutes. Remove from the boiling water and let cool. Peel and dice the beets, and chill.
• Place the potatoes into a separate saucepan, add water to cover, and stir in salt. Boil the potato cubes until tender but not mushy, about 15 minutes. Drain the potatoes in a colander set in the sink, and chill.
• Bring a saucepan of water to a boil, reduce heat to medium, and stir in 1 to 2 more teaspoons of salt. Very gently lower the eggs into the boiling water, making sure they don't hit the bottom of the pan and crack; simmer for 15 minutes. Remove the eggs to a bowl filled with ice and ice water, and let the eggs chill until thoroughly cold. Peel and dice the eggs.
• Mix the chilled beets, potato cubes, and eggs together in a salad bowl, and gently stir in mayonnaise to taste.

Steps:

• Mix all ingredients together in a large bowl. Gently fold in the Spicy Mayonnaise Dressing.
• In a food processor, combine all ingredients; slowly add blended oil while on high until becomes a mayonnaise.

Steps:

• Cook the carrots and potatoes in a pan of boiling salted water for 4 mins, then throw in the peas and cook for 4 mins more until all the vegetables are tender. Drain, cool for a few mins, then tip into a bowl with the cornichons, mayonnaise and parsley, if using. Mix well and season to taste. Delicious with leftover roast beef or lamb, wedges of pork pie or cold sliced ham or chicken.

Steps:

• Scrub the potatoes to clean off any lose dirt and sand.
• Pour water into a large pot, cover and bring to a boil on high heat.
• Place potatoes in the pot and boil them with skins on until they are cooked, but not too soft.
• Test the doneness by pricking with a fork to make sure they are cooked, but still firm. Don't overcook the potatoes or when mixing the salad, you'll end up with mashed potatoes!
• Hard boil the eggs.
• Drain the water from the potato pot and add cold water to the pot, covering the potatoes.
• Change every few minutes until the potatoes are cool enough to handle with your bare hands.
• Refrigerate for a few minutes to cool further.
• Put approximately 1 1/2 cups of mayonnaise into a bowl.
• Slice 1 of the roasted pepper into strips about 1/3 inch wide, then cut into smaller pieces and add to bowl.
• Drain tuna thoroughly, then crumble with a fork and add to bowl.
• Drain carrots and peas and add to bowl.
• Peel 1 egg, chop and add to bowl.
• Mix all ingredients together.
• Add the mayonnaise mixture to the potatoes and mix thoroughly.
• If necessary, add more mayonnaise.
• Smooth top of potato salad, preparing for decoration.
• Slice remaining red pepper into thin strips and arrange on top of salad.
• Drain the white asparagus and slice hard-boiled eggs carefully. Use both to decorate the salad.

Steps:

• Make the salad: Place the potatoes, carrot and turnip in a medium-size saucepan. Add water to cover by 2 inches, bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer, partially covered, until all the vegetables feel tender when pierced with a skewer, about 15 minutes for the carrot and turnip, a bit longer for the potatoes.
• As the vegetables become soft, use a slotted spoon to transfer them to a bowl. Take care not to over cook.
• Bring the water back to a boil, add the green beans, and cook until tender, about 5 minutes (they should be neither al dente or overcooked). Drain the beans, blot them dry with paper towels and set aside. Let the vegetables cool to room temperature.
• Peel the potatoes, carrot and turnip, then cut them into small dice and transfer to a mixing bowl.
• Cut the green beans into a 3/4-inch lengths and add them to the bowl with the diced vegetables. Then add the peas, tuna, roasted peppers and the 2 chopped eggs. Using a sturdy fork, mash the salad until it has a chunky-creamy consistency.
• Make the dressing: Place the olives, anchovies, 2 tablespoons of the mayonnaise, and 3 tablespoons water in a blender and process until a medium-fine paste forms. Stir the olive mixture into the the salad.
• Place the remaining maynnaise and the lemon juice into a small bowl and whisk to mix, then stir into the salad. Season with salt and pepper to taste. If you'd like the salad to be moister, add more mayo.
• Cover the bowl with plastic wrap and let the salad stand for about 2 hours. (You can make the salad up to 1 day ahead. Refrigerate it and let it come to room temperature before serving). To serve, spoon the salad on a shallow serving dish and garnish with the grated egg.