Composition / ingredients
Step-by-step cooking
Step 1:
To prepare the salad, potatoes (I salted the water when cooking), beets (I added a little sugar to the water when cooking, so it tastes better) and carrots were cooked in the peel. Hard-boiled eggs. When the vegetables and eggs have cooled, I cleaned them. The eggs were divided into whites and yolks.
Step 2:
Onion cut into half rings, added salt, sugar and 6% vinegar to them (I had apple). I mixed everything well and left it to marinate. I didn't pickle it in advance, while I was preparing everything necessary for the salad and started assembling it, the onion was ready.
Step 3:
Mixed sour cream and mayonnaise into a homogeneous mass. It turned out mayonnaise sauce. I had homemade mayonnaise, it takes less than a minute, and the taste is much better than store-bought. The recipe for homemade mayonnaise can be viewed at the link https://www.youtube.com/watch?v=HcckWdFGFLY
Step 4:
I cut the potatoes into small cubes, you can grate them on a coarse grater (it will turn out faster this way). Put the first potato layer and smeared with mayonnaise sauce.
Step 5:
Put boiled sausage cut into small cubes on a layer of potatoes and smeared with mayonnaise sauce.
Step 6:
Put a thin layer of pickled onion on the boiled sausage, did not lubricate the sauce. I didn't use the whole onion.
Step 7:
I put fresh and pickled cucumbers cut into small cubes on a layer of pickled onions. Smeared with mayonnaise sauce.
Step 8:
I put a layer of boiled carrots on a layer of cucumbers, also finely chopped and smeared with mayonnaise sauce on top.
Step 9:
Put a layer of canned green peas on a layer of boiled carrots and smeared with mayonnaise sauce.
Step 10:
On a layer of canned green peas, I put a layer of egg whites also cut into small cubes and smeared with mayonnaise sauce.
Step 11:
I put a layer of beetroot on a layer of egg whites cut into small cubes, which I also cut into small cubes and smeared with mayonnaise sauce on top.
Step 12:
The last layer is grated egg yolks on a fine grater. I covered the salad with them and decorated it with finely chopped green onions. After cooking, it is advisable to put the salad in the refrigerator so that it freezes a little, and it can be easily cut.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Fresh cucumbers - 15 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10 % fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Beetroot - 40 kcal/100g
- Dried beetroot - 278 kcal/100g
- Boiled beets - 49 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Fresh green peas - 280 kcal/100g
- Canned green peas - 55 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Salt - 0 kcal/100g
- Sausage "amateur" - 291 kcal/100g
- Sausage "Ukrainian" - 404 kcal/100g
- Diabetic sausage - 254 kcal/100g
- Sausage "doctor" - 197 kcal/100g
- Diet sausage - 170 kcal/100g
- Dairy sausage - 252 kcal/100g
- Onion - 41 kcal/100g
- Pickled cucumbers - 16 kcal/100g
- Apple cider vinegar - 14 kcal/100g