SALADA RUSSA – Portuguese version

You may have heard or have tried Salada Russa and will probably look at this one thinking it’s very different to the version you know.

Recipes go down from person to person, nation to nation, family to family and so it goes, with each  step it takes, people add their own twists to the recipes.  You should read the history behind Salada Russa on wiki, it’s very fascinating.  But in summary, a Salada Russa consists of potatoes, vegetables, eggs, meat and a mayonnaise.  Those are the 5 main elements to the salad.

So here is the version I know.  The way I know our Portuguese family does it.

TUNA SALADA RUSSA

INGREDIENTS:

  • ±5 – 8 Baby Potatoes
  • mayonnaise
  • white balsamic / good quality grape vinegar
  • olive oil
  • salt and pepper
  • ± 3 handfuls of green beans
  • ± 3 jumbo eggs
  • ± 3 tins tuna, drained
  • olives

METHOD:

  1. Halve the baby potatoes and cook them in water with salt and pepper.  Pour in colander once it’s cooked through.  Set aside.
  2. Steam the green beans and once they’re done, drain, and then cut the stems in thirds.  Set aside.  Make sure the green beans aren’t over cooked.  It has to have a slight crunch to it.
  3. Boil the eggs, set aside.
  4. In a mixing bowl, mix in about 3-4 heaped tablespoons of mayonnaise to the potatoes, add salt and pepper.  Splash some vinegar and olive oil.  Mix together.  Doesn’t matter if the potatoes break, just be sure to coat each one in the mayo mix.  Pour the potato mixture in a medium-sized serving dish.  This will be your first layer.
  5. Now add the green beans over the potato layer.  Sprinkle some salt and pepper.
  6. Add the drained tuna on top of the green bean layer.
  7. Peel the boiled eggs and halve them.  Place the eggs and olives on top of the tuna layer then drizzle olive oil and vinegar over.
  8. That is it!  Keep refrigerated until you have to serve.
  9. Once you’ve spooned the salad onto your plate, add more olive oil and vinegar if you’d like.  Taste it first, before you do.  Generally it’s always better with some more.

          

TIPS:

Keep the dish NEAT.  Keep each element of the dish to one layer each.  Don’t overthink the dish or fidget too much with it.  Generally mixed salads don’t always look appetising, because people fiddle too much with it.

This dish is healthy and is a whole meal in itself.  It has protein, healthy fats, vegetable and of course a starch.  This is a fantastic healthy dish for a braai and believe me, it’ll make you feel filled and happy.

If you don’t have white balsamic vinegar, don’t worry at all about using the normal dark one.

MuchSaladaLuv, BeBlessed

Sandy Nouwens

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