I have eaten many varieties of Russian salads over the years. If you wish to read about its origins then you can check Wikipedia.
This is based on a recipe from an Italian site for the Varoma. It is likely to be very similar to the Full Steam Ahead recipe, hopefully.
600g potatoes cut into cubes
150g diced carrots
100g frozen peas
4 eggs, washed
salt as needed
60g olives, and more to decorate
60g pickled cucumber
200g drained tuna
100g red pepper, canned, cut into strips
6 cherry tomatoes
4 green lettuce leaves
Place potatoes, carrots and peas into the Varoma.
Pour the water into the TM bowl, place the eggs inside the basket and position the Varoma on the lid. Cook for 15 minutes at Varoma temperature on speed 1. Remove the eggs from the basket and allow to cool in cold water.
Reposition the Varoma and cook for another 10 minutes on Varoma temperature on speed 1. The vegetables should be cooked but not too soft. Transfer cooked vegetables to a large salad bowl. Salt to taste and leave to cool. Empty the water from the TM bowl.
Put 3 shelled eggs, olives and cucumbers in the TM bowl, chop roughly for 2 seconds at speed 4.
Transfer the mixture to the salad bowl, add the tuna broken into small chunks with 2/3 of the mayonnaise and mix gently. Transfer into a serving dish and cover with the remaining mayonnaise. Decorate with strips of peppers, tomatoes, lettuce leaves, remaining egg cut into slices and olives. Store in refrigerator until serving.