Russian salad

There are thousands of versions of this recipe, and all are delicious. A salad suitable for both summer and winter. In fact, I usually prepare more often in winter. I am a little apprehensive with the combination of heat and mayonnaise, and as I like homemade mayonnaise ...

Here is my version.

RUSSIAN SALAD (serves 4)

4 medium potatoes

2 carrots

1 handful of frozen peas

1 egg

1 small tin of tuna

1 slice of onion

1 slice of green pepper

Several lettuce leaves

White wine vinegar

Salt

And for the mayonnaise:

1 egg

Sunflower oil

Lemon juice

Salt

Peel potatoes and cut into medium size pieces. Peel carrots and cut into small pieces.

Put them in a pot to boil in salted water with the washed egg (making sure it has no cracks in the shell) and peas.

Meanwhile in a bowl finely chop the onion and pepper. Add the tuna, drained and flaked.

When the potatoes are tender, put the egg aside and drain the water. Pour the potatoes, carrots and peas in the bowl with the onions. When the egg has cooled slightly, peel it and chop it. Mix everything together with a splash of vinegar. Add more salt if needed. Now prepare the mayonnaise.

Wash well the raw egg (I use soap and a cloth) and put it into the blender receptacle. Add some salt and begin to beat on high speed with ascending and descending movements. Then, start adding the oil slowly without stopping the blender. Check that the oil is incorporated into the mayonnaise before adding more. Stop adding oil when the mayonnaise has acquired the desired consistency. At this point add the lemon juice and salt to taste.

Wash and chop the lettuce and add to the potato mix that would have now lost most of the heat.

It only remains to add several tablespoons of mayonnaise to the salad and toss well to make it homogeneous. I prefer not to mash the potato too much.