My potato salad. Or. Russian salad
Today, this potato salad can be enjoyed every day, but that was not always the case. It once was a salad eaten only on special occasions. Why? Quite simply – it takes a long time to prepare (all that boiling, peeling, chopping). It seems quite simple but actually takes a lot of time. Potato salad has been a special treat since childhood, and even today, it is still a delicacy for me that I prepare once every three years or so, using only the best ingredients – organic balogna and peas, home made pickles, farm eggs, and, the most important thing – home made mayo that I prepare myself. Then this salad reaches a whole new level and a perfect taste. Oh, and I was quite surprised in a Madrid tapas bar when I ordered Russian salad and got nothing other than my beloved potato salad.
800 g potatoes, skin on
3 medium carrots, skin on
5 large eggs
400 g pickles
300 g balogna
350 g canned green peas, drained
1 tsp mild mustard
400 g sour cream
sea salt to taste
freshly ground black pepper to taste
mayonnaise:
1 egg yolk
1 tsp Dijon mustard
sea salt to taste
freshly ground black pepper to taste
100 ml neutral oil
1 tbsp lemon juice
Prepare
Put the potatoes and carrots in a pot to boil until done. If some pieces are ready before the others, remove them and put aside. Drain and put the pot back on the heat just a bit to rest. Meanwhile, boil the eggs by placing them in cold water and timing 10 minutes from the time the water begins to boil. Then put the pot with the eggs under cold water and let cool. Peel.
While everything is cooling, prepare the mayonnaise. In a bowl, place the egg yolks, mustard, salt, pepper, and whisk*. While continuing to whisk, add the oil in a slow stream, and keep checking the consistency**. Stop pouring the oil after a while, but continue to whisk and check the thickness. Continue adding the oil while whisking until you have reached the desired consistency (the mass should be thick). At the end, add the lemon juice and mix.
When everything has cooled, peel the potatoes and carrots and dice them. The potatoes and eggs should be in larger pieces, but the carrots, pickles, and balogna should be slightly smaller. In a bowl, place the potatoes, carrots, pickles, balogna, and peas. Add the mustard, sour cream, mayo, and mix. Add the eggs and mix again, checking for seasoning if needed. Mix again and serve.
*It’s best to use a whisk, but a mixer will also do.
**Remember that it is important to mix constantly and pour the oil slowly, or the mayonnaise may split.
Recipe and photos: Signe Meirane
Photos: Armands Meirans
