Despite its name, and its origins in Moscow circa 1860, Russian salad is now better known as a classic Spanish dish. In its early incarnations, it would have been a very refined affair, featuring ingredients such as caviar, crayfish or grouse, but it has changed dramatically over the years to use simpler and easier-to-find ingredients. A good mayo is the key, and making your own will take it to a new level (though mayo from a jar will also work). Although I’m giving you the classic recipe, it’s adaptable to whatever you have to hand, and a great way to use up leftover potatoes, celeriac, roast chicken, ham or prawns.
