Express Russian salad

Difficulty: ★☆☆


  • 400 gr. Medium potatoes
  • 100 gr. carrots
  • 150 gr. green beans
  • 3 eggs
  • 80 gr. green olives
  • 125 gr. tuna in olive oil, (1 can)
  • 60 gr. canned roasted red peppers
  • 25 gr. canned fine peas
  • 300 ml. mayonnaise
  • Salt.

Category: First course


Wash potatoes, carrots and green beans under cold running water. Once they are perfectly washed, set the potatoes, carrots and green beans in a Magefesa Nova pressure cooker and cover with 500 ml. of water with a pinch of salt. Set the trivet and steamer basket for steaming and place the eggs on.
Close the pressure cooker and heat over high heat until the working valve warns that pressure has been reached, low temperature to minimum and let it work for 5 minutes. Once time has elapsed, remove the pressure cooker and let pressure to be completely released before opening the unit. Plunge the eggs into water with ice to interrupt the boiling process and let the rest cool until can be handled.
Meanwhile, we dice the rest of ingredients, the olives, peppers, tuna, asparagus, etc into small dices and keep in a wide bowl. Add the potatoes, carrots, green beans and boiled eggs chopped the same size as before. Mix them with mayonnaise gently to prevent the mix from forming unpleasant dough.Let it rest in the fridge for some hours before serving.
The Russian salad is usually decorated with peppers, asparagus, grated egg, grated carrots, etc. If we use home-made mayonnaise, we should take into account it should not be consumed after some time out of the fridge especially in hot weather. If we want to enhance the flavor of a homemade mayonnaise, we may add some drops of vinegar or lemon juice, a tablespoon of mustard, salt and white pepper.