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SURELEE
Russian salad
Dutch sallad with potatoes, winter carrots, garden peas, eggs, pickles, shoulder ham, pearl onions, apple and capers.
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Ingredients
Directions
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Peel the potatoes and cut them into cubes of 1 cm. Cook them for 6 minutes in water with salt. Allow to cool.
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Cut the carrot into cubes of 1 cm and boil for 4 minutes in water with salt. Add the garden peas for the last 2 minutes. Drain and let cool.
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Boil the eggs for 8 minutes in boiling water. Let them scare in cold water and peel them.
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Cut 1 pickle into slices, ⅓ of the eggs in parts and half of the ham in thin strips. Keep separate.
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Cut the rest of the pickles, silver onions and the rest of the eggs into small pieces.
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Cut the apples into quarters, remove the core and cut into segments.
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Mix the silver onion mixture with the potato, winter carrots, peas, apple and capers in a bowl.
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Mix the mayonnaise with the vinegar and the mustard and scoop through the salad. Season with salt and pepper. Let stand in the refrigerator for 60 minutes.
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Garnish with the remaining pickles, egg wedges and the ham.
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Nutrition
565Calories
Sodium0% DV0g
Fat54% DV35g
Protein56% DV28g
Carbs10% DV31g
Fiber0% DV0g
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