Vegetable salad with eggs

2 servings

30 minutes

The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).

Energy value per serving

• Calories: 111.8
• Proteins: 3.9g
• Fats: 5.7g
• Carbohydrates: 11.7g

Ingredients

• Potato: 100 g
• Chicken egg: 0.5 pc
• Tomatoes: 50 g
• Cucumbers: 50 g
• Sour cream: 50 g
• Salt: to taste
• Ground black pepper: to taste
• Parsley: to taste

Cooking steps

1. Boil the potatoes.

   Required ingredients:

   • Potato: 100 g

2. Peel off the skin.

3. Cut into circles.

4. Wash the cucumbers and tomatoes, then slice them into rounds.

   Required ingredients:

   • Cucumbers: 50 g
   • Tomatoes: 50 g

5. In a salad bowl, layer potatoes, cucumbers, and tomatoes alternately, sprinkle with salt and pepper, drizzle with sour cream (sour cream can be served separately), and top with sliced egg.

   Required ingredients:

   • Potato: 100 g
   • Cucumbers: 50 g
   • Tomatoes: 50 g
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Sour cream: 50 g
   • Chicken egg: 0.5 piece

6. When serving, sprinkle the salad with finely chopped parsley.

   Required ingredients:

   • Parsley:  to taste

7. Decorate the salad with a tulip cut from a tomato.

   Required ingredients:

   • Tomatoes: 50 g