Russian Salad

Method

1. 01

   Wash your hands and clean the cutting board, knives, and containers. Bring a pot of plenty of water and 1 teaspoon of salt to a boil; keep ready-to-eat ingredients separate from any raw food.

2. 02

   Add the white potato and carrot to the boiling water. Cook for 9 to 12 minutes; incorporate the frozen peas during the last 2 minutes and stop when a knife passes through the potato with little resistance, but the cubes still retain their edges.

3. 03

   Drain the vegetables for 2 minutes and spread them in a single layer on a clean baking sheet. Refrigerate immediately, uncovered, for 20 to 25 minutes at 4 °C or less, until cold and no longer steaming.

4. 04

   While the vegetables cook, place the 4 eggs in a small pot, cover them with water, and bring to a boil. Lower the heat and cook for 11 minutes; cool them under cold water, peel them, and confirm that both whites and yolks are completely firm. Chop 3 and cut the remaining into 6 wedges.

5. 05

   Gently press the canned tuna and olives in a strainer to remove liquid without mashing them. Flake the tuna into large pieces and keep everything cold until the vegetables are ready.

6. 06

   Mix the commercial mayonnaise with the yellow mustard, the remaining 1/2 teaspoon of salt, and the black pepper in a large bowl until a uniform dressing forms.

7. 07

   Add the cold vegetables, tuna, olives, and the 3 chopped eggs to the bowl. Fold together with a spatula using gentle movements for 30 to 45 seconds, until everything is coated without breaking down the potato cubes.

8. 08

   Transfer the salad to a shallow platter, arrange the 6 wedges of the remaining egg on top, cover, and refrigerate for 15 minutes at 4 °C or less before serving. Return leftovers to the refrigerator as soon as you're done eating.