Our mothers' recipes: light Russian salad


My mother, like all mothers, has some recipes that excite us, such as the recipe that we have selected today for this section of our mothers' recipes: light Russian salad. In reality, his recipe is a variation on the traditional Russian salad in which more vegetables and less potato are put, and above all, less mayonnaise is used, thus lightening its caloric load.

Adding other ingredients and giving it that homemade touch that only mothers know how to contribute, this recipe for Russian salad is obtained that we will enjoy as an aperitif, as a starter or even as a single dish since it is really delicious.


For 4 people
  • Potatoes 2
  • Carrot 2
  • Tuna in water 100 g
  • Mayonnaise 50 ml
  • Olives 8
  • Green peas 30 g
  • Eggs 2

How to make light Russian salad

Difficulty: Medium
  • Total time 40 m
  • Elaboration 10 m
  • Cooking 30 m
  • Repose 30 m

The procedure to make a light Russian salad begins with the preparation of the mayonnaise sauce that we will make with an egg, a few drops of lemon juice and sunflower oil. We put everything in the glass of the hand mixer and blend with the mixer down without lifting it until the emulsion is made.

For the rest of the ingredients, the procedure is the same as for a traditional salad. Chop the ingredients, cook them, mix, cool and season. This is how my mother prepares it, in case you want to follow her method and her order. First we chop and cook the potatoes and carrots. My mother also puts the eggs in the same pot and takes advantage of the cooking. When cooked already chopped, the potatoes will be in about 18 to 20 minutes and the carrots, more chopped, will be in a similar time.

While the vegetables and eggs are cooking, we also prepare the peas and tuna that we will remove from their can. We continue chopping the olives into slices and we separate some good tuna "flakes" that we will use to decorate our salad. When we have the eggs cooked, we chop them, reserving a yolk for the final decoration.

To assemble the salad, we mix all the ingredients and dress them with three or four tablespoons of salad that we then mix giving enveloping movements until all the products are integrated. We finish by spreading the salad on a platter and decorating it with the chopped yolk and olives on top and with the most beautiful flakes of tuna on the sides.

With what to accompany the light Russian salad recipe

My mother's light Russian salad is obviously, at least for me, the best of all salads, not only because it is hers but because being lighter allows you to eat more without feeling full. To accompany it, a crusty bread and a very very cold beer are essential.

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