Russian salad

We cook in water (with salt to taste) the unpeeled potatoes and the peeled carrots, both whole. The cooking time varies according to the size, we will know if they are ready by pricking the potato with a fork. TIP: I usually do this step and the next one the day before, so that it is cold when I prepare the salad.

In a different casserole, cook 1 egg for about 18 minutes (I cook more, so I have more for other recipes in the following days).

Drain the peas and tuna well and cut the olives into small pieces (of these, we reserve a few whole olives to garnish later, about 7 or 8).

Peel the potato and cut it into small cubes. Do the same with the carrot. Pour it into a salad bowl and add the peas, tuna, and chopped olives. Stir to mix all the ingredients.

Finally, cover the salad with 2 or 3 spoonfuls of mayonnaise (in case someone does not know how to make it, in the next step I explain how to make it) and garnish with boiled egg and olives.

TO MAKE THE MAYONNAISE: - 2 eggs - sunflower oil (or olive oil, but this has a stronger flavor) - salt - lemon juice We put the eggs in the glass of the mixer, add salt to taste (do not overdo it, later we can add more) and a glass of oil (approx. 250 ml). We beat without moving the mixer at the beginning so that it is not cut, and if we see that it is very liquid we add oil little by little while we beat until it takes the desired consistency. Finally, add a splash of lemon juice and beat for a few seconds more. We can taste the mayonnaise to see if it needs more salt or add a little parsley.

When serving, everyone can add more mayonnaise, to taste. Ideally, keep it in the refrigerator to cool for at least 30 minutes, and enjoy!