Layered vegetable salad with pickles
4 servings
90 minutes
Layered vegetable salad with pickled cucumbers is a bright and rich dish of European cuisine that delights with its harmony of flavors. Its roots go back to home cooking, where housewives sought the perfect balance of freshness and nutrition. Tender potatoes, sweet carrots, and beets create a soft base, while crunchy pickled cucumbers add zest. Cheese and eggs give the salad richness, and the dressing of mayonnaise and sour cream makes the layers juicy and tender. The finishing touch is fresh green onions that bring a pleasant spiciness. This salad is perfect for festive occasions as well as everyday menus, especially in cold weather when one craves something nourishing and warming.
1
Boil large beets, carrots, and potatoes in their skins, cool them down, and grate them on a coarse grater.
- Beetroot: 1 piece
- Carrot: 1 piece
- Potato: 1 piece
2
Grate cucumbers, cheese, and eggs on a coarse grater.
- Pickled cucumbers: 500 g
- Cheese: 100 g
- Chicken egg: 1 piece
3
Mix mayonnaise with sour cream, add salt and pepper to taste.
- Mayonnaise: 300 g
- Sour cream 15%: 150 g
4
Layer: potatoes, carrots, cucumbers, beets, cheese, eggs. Grease each layer with a mixture of mayonnaise and sour cream.
- Potato: 1 piece
- Carrot: 1 piece
- Pickled cucumbers: 500 g
- Beetroot: 1 piece
- Cheese: 100 g
- Chicken egg: 1 piece
- Mayonnaise: 300 g
- Sour cream 15%: 150 g
5
Sprinkle the prepared salad with finely chopped green onions and chill.
- Spring onion: 1 bunch
