Composition / ingredients
Step-by-step cooking
Step 1:
Grease the dish with vegetable oil. Peel the boiled potatoes and grate them on a coarse grater and lay them in an even layer.Add salt, pepper, and sprinkle with vegetable oil.
Step 2:
Put a layer of finely chopped onion on the potatoes, mixed with 2 tablespoons of mayonnaise.
Step 3:
Put raw carrots grated on a coarse grater on the onion, mixed with 2 tablespoons of mayonnaise.
Step 4:
Put boiled beets grated on a coarse grater on carrots and mixed with 2 tablespoons of mayonnaise.
Step 5:
Peel and core the apple, grate it on a coarse grater, mix it with 2 tablespoons of mayonnaise and put it on the beetroot.
Step 6:
Put finely chopped garlic on top of the apple, mixed with 2 tablespoons of mayonnaise.
Step 7:
Finely chop the egg white and mix with 3 tablespoons of mayonnaise. Put on top of the garlic.
Step 8:
Carefully folded layers sprinkle with egg yolk. You can decorate with greenery.
Step 9:
Put the finished salad in the refrigerator for 1 hour. Enjoy your meal.
Caloric content of the products possible in the composition of the dish
- 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
- Apples - 47 kcal/100g
- Dried apples - 210 kcal/100g
- Canned apple mousse - 61 kcal/100g
- Beetroot - 40 kcal/100g
- Dried beetroot - 278 kcal/100g
- Boiled beets - 49 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 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
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Chicken egg - 80 kcal/100g
