Ingredients
4 boiled and peeled potatoes
2 boiled eggs
4 pickles
6-7 tbsp canned peas
250 g mayonnaise
200 g yogurt
2 carrots
# For the marinade :
1 tsp salt
1 tsp sugar
6 tbsp vinegar
3 tbsp sunflower oil
1-2 bay leaf
3-4 peppercorns
fennel and olives for decoration
Method
The ingredients for the marinade to boil and put them add chopped carrots and peas. Boil for 10 minutes. Mayonnaise mixed with yogurt. The resulting sauce is seasoned with salt and chopped dill. The potatoes are grated in a serving plate and pour a portion of the fat-mayonnaise sauce. On it grated egg, cut into small pieces pickles and again pour sauce. The third layer is chilled marinated vegetables on which also pour sauce. Products alternate thus to fill the plate. Salad garnish with olives.
Containers:
Difficulty
Difficult
Tested
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