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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Make the salad: Place the potatoes, carrot and turnip in a medium-size saucepan. Add water to cover by 2 inches, bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer, partially covered, until all the vegetables feel tender when pierced with a skewer, about 15 minutes for the carrot and turnip, a bit longer for the potatoes. | 2. As the vegetables become soft, use a slotted spoon to transfer them to a bowl. Take care not to over cook. | 3. Bring the water back to a boil, add the green beans, and cook until tender, about 5 minutes (they should be neither al dente or overcooked). Drain the beans, blot them dry with paper towels and set aside. Let the vegetables cool to room temperature. | 4. Peel the potatoes, carrot and turnip, then cut them into small dice and transfer to a mixing bowl. | 5. Cut the green beans into a 3/4-inch lengths and add them to the bowl with the diced vegetables. Then add the peas, tuna, roasted peppers and the 2 chopped eggs. Using a sturdy fork, mash the salad until it has a chunky-creamy consistency. | 6. Make the dressing: Place the olives, anchovies, 2 tablespoons of the mayonnaise, and 3 tablespoons water in a blender and process until a medium-fine paste forms. Stir the olive mixture into the the salad. | 7. Place the remaining maynnaise and the lemon juice into a small bowl and whisk to mix, then stir into the salad. Season with salt and pepper to taste. If you'd like the salad to be moister, add more mayo. | 8. Cover the bowl with plastic wrap and let the salad stand for about 2 hours. (You can make the salad up to 1 day ahead. Refrigerate it and let it come to room temperature before serving). To serve, spoon the salad on a shallow serving dish and garnish with the grated egg. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yukon gold potato	3		cut	151.3	0.0	33.66	0.85
carrot	1		cut	29.52	6.8976	0.6696	0.1728
turnip	1		cut	17.08	3.9223	0.5489999999999999	0.061
green bean	3	ounces	trimmed	26.365	5.9279	1.5564	0.1871
pea	1	cup	cooked	41.16	7.399	2.7439999999999998	0.196
tuna oil	6	ounces	imported solid drained flaked packed	151.3	0.0	33.66	0.85
red pepper	2		roasted diced	2.5	0.5506	0.1169	0.0275
egg	3			214.5	1.08	18.84	14.265
green olive	20		pimiento-stuffed	151.3	0.0	33.66	0.85
anchovy fillet	7		oil-packed drained chopped	151.3	0.0	33.66	0.85
mayonnaise	1/3	cup		279.1733	0.0	0.2861	30.9333
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
kosher salt black pepper			ground	151.3	0.0	33.66	0.85

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.