Salad with pickles, eggs and potatoes

The simplest, fastest, budget, and at the same time very tasty! Salad with pickles, eggs and potatoes is a recipe for an uncomplicated dish consisting of only three ingredients. Its taste really resembles everyone's favorite Olivier. It perfectly diversifies your daily menu.

UnicornSteak

Recipe author

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Composition / ingredients

Servings:

Potatoes (Large)

Pickles

Eggs

Mayonnaise

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 3 g

Fats 33 % 5 g

Carbohydrates 47 % 7 g

86 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 40 min

Step 1:
How to make a salad with pickles, eggs and potatoes? Prepare the products. Wash the eggs and potatoes. Additionally rub the potatoes with a brush. Send these two ingredients to the same pot, because they can cook perfectly together. Fill them with water and put them on a small fire.
Step 2:
Ten minutes after boiling, the eggs will be ready. Pull them out with a slotted spoon. Leave the potatoes to cook further, they are not ready yet.
Step 3:
Fill the eggs with cold water. This is necessary so that they can be easily cleaned from the shell later. Besides, the eggs will cool down faster this way.
Step 4:
About thirty minutes after the water boils, check the readiness of the potatoes with a knife. If it is soft inside, you can pull it out. You can also pour ice water over the potatoes so that they cool down faster. Peel the tubers and cut into slices. Break each slice in half for beauty and texture.
Step 5:
Peel the cooled eggs from the shell and cut into large pieces.
Step 6:
Chop the pickles with rings no more than half a centimeter high. This is if the cucumbers are not large. If you have large-fruited cucumbers, it is better to cut them into a large cube. I have homemade salted gherkins. Put the salad in a salad bowl, add salt, season with mayonnaise and mix thoroughly. Bon appetit!

If you don't have pickled cucumbers at hand, feel free to take pickled gherkins. In this case, the special taste of pickles (I call it "bread") will replace the piquancy of the marinade, which will also fit very well into the overall ensemble.
I used homemade mayonnaise on quail eggs. But it can be easily replaced with industrial mayonnaise.
And of course, I added my favorite fresh cilantro (coriander in another way). This spice, in my opinion, fits perfectly here and complements the range of taste.
So if you don't mind cilantro either, I recommend it. In any case, cilantro can be replaced with fresh dill or parsley.

The salad will look nice and neat if you cut all the ingredients into pieces of the same size and shape (for example, cubes).

Prepare salads only from fully chilled foods. Cooked from warm, the salad can quickly deteriorate.

It is better to prepare mayonnaise yourself. It will be tastier and healthier. See the interesting ones here recipes for homemade mayonnaise.
Also, as a dressing, you can use not only mayonnaise, but also sour cream or natural yogurt. They can be taken separately or mixed with mayonnaise in any proportion to your taste - this will reduce the calorie content of the dish.