Recipe for classic meat salad with pickles
Composition / ingredients
6
servings:
Cooking method
Add salt to the cooking water (only we do not cook eggs in salt water):
1. Boil the meat until cooked, remove from the broth and cool, cut into cubes.
2. Eggs are also boiled, cooled, cleaned and cut into cubes.
3. Boil carrots and potatoes, cool, cut into cubes.
4. Fresh cucumber is mine, cut it and pickles in the same way as the rest of the ingredients.
5. Peel and finely chop the onion.
We put all the ingredients in a large salad bowl, add corn, salt, pepper and season with mayonnaise, decorate to your taste.
Immediately serve the salad to the table!
Calorie content of the products possible in the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Fresh cucumbers - 15 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Partridge - 254 kcal/100g
- Black Grouse - 254 kcal/100g
- Game - 200 kcal/100g
- Salt - 0 kcal/100g
- Pickles - 11 kcal/100g
- Canned sweet corn - 79 kcal/100g
