Russian salad

Ingredients

For the mixture:

• 800g Agata potatoes roasted for one hour in the oven
• 50g candied piquillo peppers
• 100g Manzanilla olives
• 600g of Hellmann's mayonnaise
• 3 tablespoons of extra virgin olive oil
• 30g of sherry vinegar
• Shall
• Piparras

As a garnish:

• Chive
• Extra virgin olive oil
• Bonito belly

Step by step

• We candied the peppers.
• We bake the potatoes for an hour instead of boiling them. Using the Agata potato variety, we roast them so they don't absorb any water and are dry and crispy.
• We chop the potato and season it with sherry vinegar, olive oil and salt.
• We mix the potato with the roasted piquillo peppers and the chopped manzanilla olives.
• We add plenty of Hellmann's mayonnaise to achieve a creamy texture.
• We crush the mixture once more to oxygenate it, and in this way, a very creamy, almost puree-like result is achieved.
• We chop the piparras peppers for a fresh touch.
• We plate it in a circular mold, being careful not to crush the salad.
• We add the tuna belly, the pickled peppers, chives and a drizzle of extra virgin olive oil.
• Serve chilled and enjoy!

According to Noriega, “Russian salad is one of the best-known and most emblematic tapas in Spanish cuisine. Its versatility makes it one of the most replicated tapas by both chefs and food lovers. There's plenty of room for innovation, although staying true to the most important ingredients like mayonnaise and potatoes is crucial, because otherwise, it wouldn't be Russian salad.”

“To make a quality potato salad, practice is essential; that is, making it many times until you get it right. It sounds silly, but practice makes perfect. Another important aspect is that the ingredients are well prepared and of good quality. Respecting the potato cooking times, knowing how to choose the dressing, and using a good amount of mayonnaise are some of the key steps to keep in mind when preparing it.”