Russian Salad
Throughout the entire 19th century, there are many gastronomic references related to Russian salad.
In the earliest descriptions of Russian salad, various ingredients were mixed and dressed with mayonnaise.
The creativity of several European haute cuisine chefs working in Russian territory during the 19th century shaped the concept and definition of what everyone today accepts as Russian Salad.
Chef Lucien Olivier (of French and Belgian origin) surprised diners at his Hermitage restaurant with a refined recipe made with game meats, seafood, and spiced mayonnaise. That creation, known as the Olivier salad, soon became popular across Europe and was adapted in each country.
In Spain, it first appeared in 1858 in Mariano Muñoz’s cookbook, where it was already described as a cold salad of legumes, vegetables, and meats, very similar to what was then called “Italian salad.” Over the years, the recipe was simplified and made more “ours”: potato, carrot, peas, hard-boiled egg, canned tuna, and mayonnaise.
As an interesting anecdote, during the Spanish Civil War and its aftermath, the reference to “Russia” was uncomfortable, and attempts were made to rename it as the national salad or imperial salad. However, the original name endured, and the salad eventually became one of the most beloved and representative dishes of Spanish popular cuisine.
Our chef Rosalia presents her Russian salad like this: “It’s a very summery recipe and can be found in every bar in Spain with a cold beer. There are a thousand ways to make it; in this case, I’m going to tell you how my mother prepares it.”
At Tablao de Carmen, we serve it as a tapa or in a small earthenware dish with breadsticks stuck in it, or in a little metal pot with handles.
But when presenting the Russian salad on a table at home, remember to use an elongated serving dish so you can decorate it:
Total preparation time
Total time: 55 minutes
Cooking time: 40 minutes
Servings
6 servings
Ingredients
- Medium potatoes – 3 units
- Medium eggs – 4 units
- Large carrots – 2 units
- Homemade mayonnaise – 300 g
- Salt – to taste
- Sherry vinegar – 15 ml
- Piquillo peppers – 50 g
- Tuna – 60 g
- Sliced green olives – 40 g
For decoration:
- Grated egg
- Piquillo peppers in strips
- Whole green and black olives
- Parsley
Step-by-step Instructions
- Wash the vegetables thoroughly.
- Peel the potatoes and carrots and cook them whole with a pinch of salt over medium heat.
- Meanwhile, boil the eggs for about 11 minutes. When done, place them in ice water to stop the cooking. Peel and set aside.
- When the carrots are tender, remove them, as the potatoes will take a little longer.
- Chop the potatoes, carrots, and eggs into pieces.
- In a bowl, combine the potatoes, carrots, and 3 chopped eggs. Add olives, piquillo peppers, tuna, salt, mayonnaise, and sherry vinegar, and mix well.
- Place everything in a long serving dish.
Personal Tips or Variations
– Always boil the vegetables over medium heat so they don’t break.
– Do not overcook them.
– Use a good homemade mayonnaise.
Ideal Consumption Moments
Typically, Russian salad is served as an appetizer to “tide you over,” accompanied by cold beer or sangria.
The ideal Spanish-style appetizer!
A good Russian salad is always found in any tapas bar display in Spain. Personally, I like it with pickles, such as capers, gherkins, and some small chili peppers or piparras. Served with some breadsticks or regañás, it’s a perfect appetizer.
