This is the mistake Karlos Arguiñano says we make when making Russian salad.

Russian salad is a gastronomic classic that will not be missing at any self-respecting tapas bar. Queen of the bar counter but we can also make it at home whenever we want. Simply mix cooked potatoes, carrots, some mayonnaise, and then optionally some canned tuna and other pickles. If you crave the extraordinary, you should add to this recipe the tricks of experts like chef Juan Pozuelo da to craft it, or the tricks of the great Karlos Arguiñano, who made it very clear how it should be. work to make the potato perfect.

Choosing potatoes for Russian salad is not so easy, if we are looking for an excellent result. as experts directly to the palatefor such recipes. we don’t need old potatoes because they lose a lot of starch and crack easily. Nor especially the floury varieties Like monalisa, nagore or desirée, they give worse results as they disperse easily when cooked.

Therefore, they are best for cooking new potatoestighter or Kennebec varieties; pontiac or spunta mesh, It withstands cooking better. However, not only the type of potato is important, but also how we cook it. Arguiñano has something to tell you.

The Basque chef at Hogarmanía reveals his trick for a heart-stopping Russian salad is to “put it on”. clean the potatoes and cook them with their skins in a saucepan with cold water on low heatThen we will add the peeled carrots and cook them whole for about 25 minutes. When the time is up, add the eggs and let it cook for another ten minutes.

Therefore, the trick is to cook the whole potato with its skin and slowly, because too much water will be absorbed if cooked without skin, it is also cooked pre-divided, because the starch starts to disperse in the water and the potato loses its texture.

Also, it needs slow cooking. do not carry strong bubbles that can break the skin or pop the potato for some spots. Finally, after cooking, let it cool down and cut the potatoes into small cubes.

After trying this pasta and ham salad, which is a family recipe and published in his book, we are 100% confident in the chef’s word. With family with Karlos Arguiñano, takes one of this summer’s star dishes to another dimension.

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Photos | istock