Russian salad

We ate this along with our Uruguayan chivito sandwich. Russian salad is one of those dishes that is served round the world (with the exception of Russia?) Lyra eagle-eyed the small flakes of tuna and took against it, only eating a few bites, and scoring it a measly 3 out of 10.

Russian salad
(serves 4)

• 3 potatoes, peeled
• 1 carrot, peeled and cut into quarters lengthwise
• 1/2 cup frozen peas
• 1 tomato, seeded and chopped
• 1/2 medium red onion, diced
• 1/2 a tin of tuna, drained
• two spring onions, chopped
• 1 Tb parsley, chopped
• 2 Tb mayonnaise
• salt and pepper
• olive oil

1. Boil the potatoes in salted water until just tender. Drain and cool, then dice.
2. In a separate pot, simmer the carrot sticks in an inch of water to soften for 3-4 minutes. Toss the frozen peas on top, cook another minute, drain and cool.
3. Mix the cooked vegetables, tomato, red onion, tuna, green onion and parsley together in a bowl.
4. Stir in the mayonnaise, and season to taste. If the salad seems too thick, thin it with a splash of olive oil.

Family score: 7 out of 10

Tags: carrots, gluten-free, peas, potatoes, South American food, tuna