There are foods so versatile that they allow us to make dozens of recipes with the same result: delicious. This time we focus on the boiled eggs and all its range of possibilities. Perfect for making a delicious Russian salad (one of the easiest tapas and one of my favorites in the whole world), the mixture of potato, carrot and egg covered with mayonnaiseit makes my mouth water all the time – and I know I’m not the only one.
Within the world of Russian salads there are many versions: while there are people who prefer it with peas, others choose to add tuna or mortadella. However, the touch that makes the big difference is the acidity of the white wine vinegar together with the mayonnaise.
Easy to make and with abundant results (if you like it, you can eat it for several days), once we have the eggs cooked, the only (big) challenge will be cooking the vegetables -although we can always cook them in the microwave to go faster-. Once we have all the ingredients cooked and at their point, it will be time to add the dressing. A mixture of mayonnaise, white wine vinegar, salt and a few extra tablespoons of olive oil to add an extra flavor (never hurts).
And it is that the secret of this dish being a Michelin star is found in the mayonnaise. We can opt for the classic mayonnaise with oil and egg or opt for mayonnaise with egg white or from a supermarket can.
Once we have it done, it is recommended to let it rest in the fridge and temper a few minutes before. My favorite Russian salad to date? The one that is accompanied by black truffle. Simply delicious.
Photos | iStock, Direct to the palate
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