Potato salad "Susamyr" with radish, cabbage and green peas
4 servings
40 minutes
Potato salad 'Susamyr' is a harmony of freshness and tenderness inspired by traditional Kyrgyz cuisine. Its history traces back to shepherd camps in the Susamyr mountains, where simple yet nutritious dishes were valued for their heartiness and accessibility. The salad combines crunchy cabbage, spicy radish, and aromatic chives, complemented by soft potato cubes and sweet green peas. The dressing of vegetable oil, egg yolk, and wine vinegar adds a subtle tang and depth to the flavor. A boiled egg adds tenderness, while fresh herbs finish the composition with a light spiciness. This salad is perfect as a standalone dish or side, revealing the richness of Kyrgyz flavors and traditions.
1
Chop the cabbage, radish, and chives, and marinate with salt.
- White cabbage: 100 g
- Radish (daikon/black): 1 piece
- Garlic chives (jusai): 1 bunch
- Salt: to taste
2
Cut the potatoes into cubes and boil in salted water.
- Potato: 200 g
- Salt: to taste
3
Boil the green peas.
- Green peas: 100 g
4
Combine the vegetables and peas. Dress the salad with vegetable oil mixed with egg yolk, sugar, and wine vinegar. Season with salt and pepper.
- Green peas: 100 g
- Potato: 200 g
- Vegetable oil: 5 tablespoon
- Egg yolk: 1 piece
- Sugar: 1 tablespoon
- White wine vinegar: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
5
Boil the egg hard, slice it, and place it on the salad.
- Chicken egg: 1 piece
6
Sprinkle the salad with chopped greens.
- Fresh herbs: 1 bunch
