Vegetable salad with eggs
2 servings
30 minutes
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
Calories111.8kcal
Proteins3.9grams
Fats5.7grams
Carbohydrates11.7grams
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
1
Boil the potatoes.
- Potato: 100 g
2
Peel off the skin.
3
Cut into circles.
4
Wash the cucumbers and tomatoes, then slice them into rounds.
- 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.
- 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.
- Parsley: to taste
7
Decorate the salad with a tulip cut from a tomato.
- Tomatoes: 50 g
