Russian Potato Salad (aka Polska Sałatka)
Works wonders as a side salad at barbecue, for cold meats, fish and even steak. Keeps well in the fridge too.
Servings: 12 people
For the salad:
- 4 large waxy potatoes Desiree
- 2 medium carrots
- 2 eggs
- 1 large apple or 2 if small
- 1 large Spanish onion
- 5 fermented cucumbers (check that ingredients are only water, salt and cucumbers)
- 420 g can baby peas or you can use 1 cup thawed frozen peas
- salt and pepper to taste
For the mayonnaise:
- 3 egg yolks
- 100 ml extra virgin light olive oil
- squeeze of lemon juice
- 2 tbsp seeded mustard
Place unpeeled potatoes and carrots in a large stockpot, cover with water and bring to the boil. Simmer for about 20 minutes or until you are able to pierce through the potatoes with a knife. Drain and set aside to cool completely. Hard boil the eggs and set aside to cool.
In the meantime, core the apple, then dice it along with the onion and cucumbers into 0.5cm cubes. Place in a large mixing bowl. When cool, peel the eggs and cooked vegetables by gently lifting the skins and shells off. Dice the eggs and carrots into 0.5cm cubes and add to the bowl. Dice the potatoes into slightly chunkier pieces. Drain the peas and add them to the mixture. Season well with salt and pepper. Pour in your mustard mayonnaise (see below) and mix well to combine all ingredients. Chill before serving.
To make the mayonnaise; use an electric mixer or food processor to whisk the egg yolks then gradually add the oil in a thin stream. When blended in well, squeeze in some lemon juice. Add mustard and mix in well.