Salad with potatoes, eggs, and tomatoes
Description
Minimum effort — excellent result. This salad is served warm. It features a wonderful combination of smoked sausages and pickled cucumbers, mushrooms and eggs, while roasted tomatoes add a pleasant tanginess. A great option for a festive or family lunch. Can be served immediately.
Instructions
- 1
Step 1
1. Clean the mushrooms, wash them, and cut into quarters. Sear over high heat in olive oil until golden brown, then season with salt.
- 2
Step 2
2. Cut the tomatoes into 7-8 pieces, place them on a baking sheet. Sprinkle with dried herbs and season with pepper. Drizzle with olive oil and bake for 10 minutes at 180 degrees.
- 3
Step 3
3. Slice the hunting sausages and cucumbers into rounds and place them in one bowl.
- 4
Step 4
4. Peel the boiled potatoes in their skins and cut them into large cubes while they are still warm.
- 5
Step 5
5. Place the sautéed warm mushrooms and chopped green onions into a bowl. Season the salad with salt and add black pepper. Dress with unrefined olive oil.
- 6
Step 6
6. Transfer the salad to a plate, top with warm baked tomatoes and quarters of boiled eggs.