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Layered salad Vegetable cake with boiled sausage and potatoes

Layered "Vegetable Cake" Salad with Boiled Sausage and Potatoes

The boiled sausage can be swapped for any boiled meat. This "Vegetable Cake" salad with beet, green peas, and sausage is made from everyday ingredients and turns out delicious, hearty, and beautiful. It's perfect for a holiday table as well as for an everyday meal.

Ir_na

Recipe author

Layered salad Vegetable cake with boiled sausage and potatoes

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Composition / ingredients

Servings:

Potatoes

200

Boiled sausage

200

Onion

Pickled cucumbers

100

Cucumbers

100

Green peas

100

Eggs

Carrots

200

Beetroot

200

Salt

Sour cream

Mayonnaise

Sugar

Apple cider vinegar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 5 g

Fats 40 % 8 g

Carbohydrates 35 % 7 g

118 kcal

GI: 71 / 0 / 29

Cooking method

Step 1:

To make the salad, I cooked the potatoes (I salted the cooking water), the beets (I added a little sugar to the water — it tastes better that way), and the carrots in their skins. I hard-boiled the eggs. Once the vegetables and eggs had cooled, I peeled them. I separated the eggs into whites and yolks.
Step 2:

I cut the onion into half-rings and added salt, sugar, and 6% vinegar (I used apple cider vinegar). I mixed everything well and left it to marinate. I didn't marinate it ahead of time — by the time I'd prepped everything for the salad and started assembling it, the onion was ready.
Step 3:

I mixed the sour cream and mayonnaise into a smooth mass — a mayonnaise dressing. My mayonnaise was homemade; it takes less than a minute to make and tastes much better than store-bought. You can find the homemade mayonnaise recipe at this 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 (which is faster). I laid down the potato layer first and spread it with the mayonnaise dressing.
Step 5:

On the layer of potatoes, I placed boiled sausage cut into small cubes and spread it with the mayonnaise dressing.
Step 6:

On the boiled sausage, I laid a thin layer of pickled onion and didn't spread any dressing on it. I didn't use all of the onion.
Step 7:

On the layer of pickled onion, I placed fresh and pickled cucumbers cut into small cubes. I spread it with the mayonnaise dressing.
Step 8:

On the layer of cucumbers, I placed a layer of boiled carrot, also finely chopped, and spread it with mayonnaise dressing on top.
Step 9:

On the layer of boiled carrot, I placed a layer of canned green peas and spread it with mayonnaise dressing.
Step 10:

On the layer of canned green peas, I placed a layer of egg whites, also cut into small cubes, and spread it with mayonnaise dressing.
Step 11:

On the layer of diced egg whites, I placed a layer of beet, also cut into small cubes, and spread it with mayonnaise dressing on top.
Step 12:

The last layer is egg yolks grated on a fine grater. I covered the salad with them and garnished it with finely chopped green onion. After assembling, it's best to put the salad in the refrigerator so it sets a little and can be cut easily.