Russian salad

The day before, boil the potatoes in their skins for about 25 minutes. Reserve in the refrigerator until the next day.

Peel and dice the carrot and the bean, cook in boiling water for 10 minutes together with the peas. Drain and set aside.

Remove the skin from the potatoes and cut them into small cubes. Do the same with the hard-boiled eggs.

Mix in a bowl the potatoes, the hard-boiled egg, the cooked and cooled vegetables and the chopped roasted bell pepper. Season with salt and pepper.

Add the chopped olives and the can of tuna with the oil to the mixture. Mix together.

Prepare the mayonnaise. To do this, put in a tall glass an egg at room temperature, a crumb of bread soaked in vinegar and 100 ml of oil. Emulsify the mayonnaise with a hand blender. Place the mixer at the bottom of the glass and carefully raise it. Gradually add the rest of the oil until it has a thick texture. Add a pinch of salt.

Finally mix the mayonnaise with the ensaladilla and serve. Enjoy! 😋