Barb’s Russian Picnic Salad
Print recipe
| Serves | 8 to 10 people |
| Prep time | 30 minutes |
| Allergy | Egg, Fish |
| Meal type | Lunch, Main Dish, Salad, Side Dish, Snack, Starter |
| Misc | Child Friendly, Pre-preparable, Serve Cold |
| Occasion | Barbecue, Birthday Party, Casual Party, Christmas, Easter, Formal Party, Valentines day |
| Region | Spanish |
| By author | Karen S Burns-Booth |
An amazing Spanish style "tapas" salad packed full of flavours and textures; this salad is wonderful when served as a starter, as well as being perfect for picnics, barbecues and lunch boxes. Can be served as an accompaniment, as well as a "stand alone" meal with crusty bread and seasonal lettuce leaves. Serves 8 to 10 people as an accompaniment and about 4 to 6 people as a main meal.
Ingredients
- 500g baby new potatoes (quartered and boiled in their skins until soft)
- 100g frozen or fresh green beans (cut into 3cm lengths and boiled until cooked)
- 100g frozen peas (boiled until cooked)
- 100g grated carrots
- 213g tin of tuna chunks in brined (drained)
- fresh dill, chopped (about 1 tablespoon + some for garnish)
- fresh parsley, chopped (about 1 tablespoon + some for garnish)
- 4 free-range eggs (hard-boiled, shelled and cut into quarters)
- juice of 1 lemon
- 6 tablespoons mayonnaise
- 1 to 2 cloves garlic (peeled and minced)
- salt and pepper
- 6 gherkins (sliced)
- 1 tablespoon capers (drained)
- 10 black olives (stoned and halved)
Note
An amazing Spanish style "tapas" salad packed full of flavours and textures; this salad is wonderful when served as a starter, as well as being perfect for picnics, barbecues and lunch boxes. Can be served as an accompaniment, as well as a "stand alone" meal with crusty bread and seasonal lettuce leaves. Serves 8 to 10 people as an accompaniment and about 4 to 6 people as a main meal.
Directions
| Step 1 | Find a large serving bowl and place the potatoes, peas, green beans and grated carrots in it, mixing them gently together. |
| Step 2 | Add the tuna chunks, chopped dill and parsley and mix gently again. Then arrange the eggs over the salad. |
| Step 3 | Mix the lemon juice and minced garlic with the mayonnaise, it should be a runny dressing consistency and then season to taste with salt and pepper. Drizzle the dressing over the salad. |
| Step 4 | Scatter the chopped gherkins, capers and black olives over the salad and very carefully, just gently mix the salad again. |
| Step 5 | Garnish with chopped dill and parsley and serve with crusty bread and lettuce, as well as cheese or grilled meat and fish. |
| Step 6 | Can be made several hours before serving - keep it covered and in the fridge. Perfect for picnics, lunch boxes and barbecues. |
