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Salad with pickles, eggs and potatoes

Salad with Pickles, Eggs, and Potatoes

The simplest, quickest, most budget-friendly salad — and very tasty! This salad with pickles, eggs, and potatoes is an easy dish of just three main ingredients. It really tastes like everyone's favorite Olivier and adds nice variety to your everyday menu.

UnicornSteak

Recipe author

Composition / ingredients

Servings:

Potatoes (large)

Pickles

Eggs

Mayonnaise

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 3 g

Fats 33 % 5 g

Carbohydrates 47 % 7 g

86 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you make a salad with pickles, eggs, and potatoes? Get the ingredients ready. Wash the eggs and potatoes, scrubbing the potatoes with a brush. Put both in the same pot — they can cook together perfectly well. Cover with water and set over low heat.
Step 2:

Ten minutes after the water boils, the eggs will be done. Lift them out with a slotted spoon and leave the potatoes to keep cooking — they're not done yet.
Step 3:

Cover the eggs with cold water. This makes them easier to peel later and helps them cool faster.
Step 4:

About thirty minutes after the water boils, check the potatoes with a knife. If they're soft inside, take them out. You can cover them with ice water to cool them faster. Peel the potatoes and cut them into wedges, then break each wedge in half for a nicer look and texture.
Step 5:

Peel the cooled eggs and cut them into large pieces.
Step 6:

Slice the pickles into rounds no more than half a centimeter thick (if they're small). If you have large pickles, it's better to cut them into large cubes. I used homemade salt-cured gherkins. Put everything in a salad bowl, salt it, dress with mayonnaise, and mix thoroughly. Enjoy!

If you don't have salt-cured pickles on hand, feel free to use pickled (vinegar-brined) gherkins. In that case the distinctive flavor of salt-cured pickles (I call it "bready") is replaced by the tang of the marinade, which fits in just as nicely. I used homemade mayonnaise made with quail eggs, but you can easily use store-bought instead. And of course I added my favorite fresh cilantro (coriander) — to my taste it fits perfectly here and rounds out the flavor. So if you like cilantro too, I recommend it; otherwise you can use fresh dill or parsley.
The salad looks neat and attractive when all the ingredients are cut into pieces of the same size and shape (cubes, for example).
Make salads only from fully chilled ingredients. Made from warm ones, a salad can spoil quickly.
It's best to make your own mayonnaise — it's tastier and better for you. You'll find some great homemade mayonnaise recipes here. You can also use sour cream or plain yogurt for the dressing, on their own or mixed with mayonnaise in any ratio you like — that will cut down the calories.