Salad for a festive table
Description
Minimum effort — excellent result. I'll tell you, it can be served immediately.
Instructions
- 1
Step 1
Boil the potatoes in their skins, let them cool, then cut into small cubes. Line a deep salad bowl with plastic wrap and place a layer of potatoes.
- 2
Step 2
Brush the potatoes with the sauce (a mixture of mayonnaise, sour cream, salt, and black ground pepper). Then place diced pickled cucumbers on top.
- 3
Step 3
Next, layer finely chopped chicken fillet and onion. Spread the sauce over the top layer.
- 4
Step 4
The final layer is finely chopped boiled eggs and sauce again. Then cover the salad container tightly with a lid and refrigerate for 1 hour.
- 5
Step 5
Then flip the salad onto a large flat plate and coat the entire salad with sauce.
- 6
Step 6
The jelly should be prepared in advance. Add peas, pressed garlic, salt, and bay leaf to water, and bring to a boil. Then strain the liquid, add gelatin, and mix well. Pour into a wide, shallow dish and let it set. Then cut the jelly into small cubes.
- 7
Step 7
Carefully place the jelly cubes on the salad, starting from the bottom part.
- 8
Step 8
Decorate the salad to your taste and refrigerate for 1 hour. Then serve on the holiday table.