Chefs share professional secrets for Russian salad

Basque chefs Martín Berasategui and David de Jorge share professional insights on preparing a classic Russian salad. The dish is noted for its creamy texture and versatility as both an appetizer and a main course.

Berasategui’s specific method involves using two potatoes or 175 grams of potato, paired with 100 grams of tuna ventresca or tuna in oil, and 50 to 100 grams of cooked ham. His recipe further includes anchovies, egg yolks, light olive oil, vinegar, mustard, capers, and arugula. The preparation process emphasizes boiling potatoes whole with the skin on to maintain texture before peeling and cubing them.