Based on my grandfather’s recipe
2 egg yolks (1 raw and 1 cooked)
200 ml of sunflower oil
Juice of ½ lemon
½ teaspoon salt
2 boiled eggs
2 tablespoons of peas
4-5 pickled cucumbers
50 g mortadella
Remove the eggs from the refrigerator at least 1 hour before use. Gather the raw and cooked yolk in a porcelain bowl. Whisk until smooth with a wooden spoon. Gradually add oil in small sips, stirring constantly. Always rotate in the same direction. Add each new dose of oil when the previous one is well incorporated. Having added about 20 ml of oil in the mixture, stir in a teaspoon of lemon juice. Then continue mixing in oil. Whenever the mixture feels too thick, add a little lemon juice. This slackens it and allow more oil to be stirred in. When the mayonnaise is done, season with salt and pepper and refrigerate.
Cook the carrots and potatoes in salted water, washed and unpeeled. Then drain the water, peel them and cut into very small cubes. Mix in a deep bowl. Add the picked cucumbers, peas and boiled eggs, all diced. Stir in the mayonnaise. Adjust the seasoning. Refrigerate at least 1 hour.
Serve the Russian salad with fresh bread, or as part of appetizer bites.