Jelly salad with boiled eggs
11 servings
60 minutes
Salad-jelly with boiled eggs is an original dish of Russian cuisine that attracts attention with its unusual appearance and delicate consistency. The combination of potatoes, fresh cucumbers, green peas, and corn creates a harmony of flavors, while mayonnaise and sour cream give it a creamy texture. Gelatin turns the salad into a dense yet airy jelly that holds its shape impressively. This dish resembles traditional cold appetizers where ingredients are combined into layered compositions. The tender boiled eggs inside become an unexpected surprise, adding softness and rich flavor. Such a salad is perfect for festive gatherings, impressing guests with its presentable look. It is best served chilled to maintain structure and keep the taste fresh and rich. Salad-jelly is a gastronomic art that combines classic elements with a creative approach to Russian traditions.
1
Soak the gelatin in 50 ml of cold water and let it swell for 10 minutes.
- Gelatin: 15 g
- Gelatin: 15 g
2
Boil the potatoes and eggs, then peel them.
- Potato: 2 pieces
- Chicken egg: 2 pieces
3
Dice the potatoes and cucumbers, mix with corn and peas. Dress with mayonnaise and herbs, season with salt to taste.
- Potato: 2 pieces
- Cucumbers: 2 pieces
- Canned corn: 1 jar
- Green peas: 1 jar
- Mayonnaise: 100 g
- Green: to taste
4
Heat the gelatin (not to boiling), cool slightly, mix with sour cream, and whisk.
- Gelatin: 15 g
- Sour cream: 300 g
5
Mix the gelatin mixture with the salad.
- Gelatin: 15 g
6
Layer the salad, place whole peeled eggs on top, and cover with the remaining salad. Refrigerate overnight.
- Chicken egg: 2 pieces
7
Before serving, flip onto a plate and remove the salad from the mold.