The Costa del Sol in southern Spain has developed in recent years into a mega tourist destination. The beautiful golden beaches have had such an attraction on tourists and northern Europeans, who came here to settle permanently, with the result that the area changed into a concrete jungle, where all charm is squeezed out. The Costa del Sol is now also popular with the Russians, who are mainly attracted by the area around the once very exclusive Marbella town. When we visited Marbella, and saw many Russian influences, we got an appetite again for a Russian potato salad. A salad that is already a longstanding favourite of ours. We call it the Russian potato salad a la Marbella.
Ingredients (main course for two persons)
- 5 large potatoes (diced)
- 3 carrots (diced)
- 1 can of peas (drained)
- 12-15 olives (optional: pitted and chopped)
- Two red apples (cut into pieces. Use lemon juice to prevent them becoming brown)
- 50 gram chives or spring onions (cut into fine rings)
- 5 eggs (boiled and sliced, separate the yolks first and keep them apart for the dressing)
- 3 tablespoons lemon juice (Mix with the apple pieces to prevent them becoming brown)
- 2 tablespoons of mild mustard
- 1 bunch of dill (finely chopped)
- 125 millilitres of sour cream (12%)
- 15 small pickles (chopped)
- 1 red onion cut into shreds
- Black pepper
- 1.5 tsp Provencal herbs
- Cook the potato cubes in about 11 minutes. In the same pan, you can cook the eggs at the same time with the potato cubes (about 6-7 minutes).
- Cook the carrot cubes until al dente in another pan (about 6 minutes). Then rinse with cold water.
- Cool the boiled eggs in cold water, peel them and remove the yolks.
- Chop the eggs (not the yolks).
- Mix the potato cubes, diced carrots, peas, olives, apple pieces, spring onions / chives, egg pieces (not the yolks), dill, pickles and onion in a large bowl or pan.
- Make the dressing by mixing the mustard, sour cream, mashed egg yolks and Provencal herbs.
- Use some black pepper for the dressing if necessary.
- Stir the dressing through the salad.
The above recipe is a base recipe that we adapt to what's available in supermarkets. Like in Marbella we had no dill, so we used parsley. Red onion is replaced by ordinary onion and spring onion is absent. Red apples look better for the colour of the salad, but the end result today, with green apples, is also very nice. This is a great recipe use it as a base and adapt it to your own wishes. Have a nice meal, or as the Russians would say: Priyatnogo appetita!