Spanish-Russian Salad with Kimchi
🥗 Spanish-Russian Salad with Kimchi (Serves 4)
🛒 Ingredients
- 3 medium potatoes, peeled and diced
- 2 medium carrots, peeled and diced
- 3 eggs
- 1/2 cup washed cabbage kimchi, finely chopped (replace gherkins)
- 1/2 cup peas (fresh or frozen)
- 1/2 cup mayonnaise (adjust to taste)
- Salt & pepper to taste
- Optional: olive oil drizzle or pinch of mustard
- Crackers (to serve)
👩🍳 Instructions
1. Boil vegetables:
- In a large pot, boil potatoes and carrots in salted water for ~10–12 minutes until fork-tender but not mushy.
- Add peas during the last 2–3 minutes.
- Drain and let cool.
2. Boil eggs:
- Place eggs in a small pot with cold water. Bring to boil, then simmer for 9–10 minutes.
- Cool under cold water, peel, and chop.
- I usually finely chop the egg whites separately, then grate the yolks and sprinkle them on top as a finishing touch.
3. Prepare the kimchi:
- Take about 1/2 cup of cabbage kimchi, rinse gently under cold water to reduce salt and acidity, squeeze out excess liquid, then finely chop.
4. Mix the salad:
- In a large bowl, combine potatoes, carrots, peas, eggs, and kimchi.
- Add mayonnaise, a pinch of salt & pepper, and mix gently until well coated.
- Taste and adjust seasoning. Add a drizzle of olive oil or mustard if desired.
5. Chill:
- Cover and refrigerate for 30+ minutes before serving — this improves flavour and texture.
Serve:
- Scoop onto small plates or onto crackers as a canapé-style appetizer.
🌶️ Tip:
- Try garnishing with chopped chives, paprika, or extra chopped kimchi on top for color and punch.