Salad with pickled cucumbers, eggs, and potatoes
Description
Perfect for everyday meals. This flavorful and colorful salad is especially popular in winter, when pickled cucumbers and potatoes are available in almost every home. Dress the salad with garlic mayonnaise or a not-too-rich sour cream. Garnish as desired and serve.
Instructions
- 1
Step 1
Prepare the listed ingredients. Boil the potatoes in their skins for about 25 minutes, and separately boil the chicken eggs for 15 minutes. Then cool these ingredients in ice water for about 15–20 minutes.
- 2
Step 2
Peel the boiled potatoes and rinse them in water. Cut into small cubes and place the pieces into a salad bowl or a deep bowl.
- 3
Step 3
Cut off the ends of the pickled cucumbers and dice them into cubes the same size as the potatoes. Leave the cucumber pieces on the cutting board for about 5 minutes to let the brine drain out. Meanwhile, finely dice a quarter of a onion. Squeeze excess brine from the cucumbers and add them to the container together with the onion. If desired, the diced onion can be poured over with boiling water beforehand to remove bitterness.
- 4
Step 4
Peel the boiled chicken eggs, rinse them, and cut into cubes. Add to a container along with mayonnaise of any fat content, or substitute it with sour cream or garlic sauce. Season all the ingredients with salt and pepper. If using pickled cucumbers, you can omit the salt.
- 5
Step 5
Gently mix everything and serve the dish immediately after preparation. If you added garlic sauce, let the salad marinate in the refrigerator for at least half an hour to absorb its flavor.