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Salad with melted cheese eggs and garlic

Salad with processed cheese, eggs, and garlic

Simple, hearty, light, tasty, and made from everyday ingredients! Salad with processed cheese, eggs, and garlic is a great budget option for weeknights. It comes together fast — the longest part is boiling the potatoes, and while they cook you chop everything else. All that's left is to dress it with mayonnaise, and the salad is ready.

Maria

Recipe author

Salad with melted cheese eggs and garlic

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Composition / ingredients

Servings:

Processed cheese (block-style, like Druzhba or Yantar)

250

Potatoes

250

Eggs

Cucumbers

Garlic

Green onion (2-3 sprigs)

Dill (2-3 sprigs)

Mayonnaise

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 8 g

Fats 55 % 18 g

Carbohydrates 21 % 7 g

165 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make a salad with processed cheese, eggs, and garlic? Very simple and fast! First, gather the ingredients from the list. Use large eggs. If your eggs are small, it's better to use 3.
Step 2:

Grate the processed cheese on a medium or fine grater. To make it easier to grate, put it in the freezer for about 20 minutes first. The cheese should be firm, the block kind (like Druzhba or Yantar). Soft processed cheese won't work here.
Step 3:

Boil the potatoes in their skins until tender, cool, and peel them. Cut the potatoes into small cubes. It's important not to overcook the potatoes — they should be done but not mushy. Overcooked potatoes don't hold their shape and turn to mush when you cut and toss the salad.
Step 4:

Hard-boil the eggs, cool, and peel them. Cut into small cubes.
Step 5:

Wash the cucumbers and cut them into small cubes. If the skin isn't tough, damaged, or bitter, there's no need to peel it.
Step 6:

Wash all the herbs well and pat them dry. Slice the green onion into rings. Chop the dill finely. Besides these herbs, you can use parsley, cilantro, basil — really any herbs you like.
Step 7:

In a salad bowl, combine the grated processed cheese, potatoes, eggs, cucumber, herbs, and the garlic pushed through a press. If you like, you can add salt and pepper, but I usually don't season mayonnaise-dressed salads.
Step 8:

Dress the salad with mayonnaise and toss gently, taking care not to mash the eggs and potatoes.
Step 9:

Set a plating ring on a plate, fill it with the salad, and press it down. My ring is 6 inches (16 cm) across, so the salad came out fairly tall. If you prefer, you can just serve the salad in a bowl. Refrigerate the salad for 1 hour.
Step 10:

Before serving, lift off the plating ring and garnish the salad with cherry tomato halves, cucumber, and fresh herbs. Enjoy!

It's best to make the mayonnaise yourself. It will be tastier and healthier. See some interesting homemade mayonnaise recipes here. You can also use not just mayonnaise as a dressing but sour cream or plain yogurt. Use them on their own, or mix them with mayonnaise in any ratio you like — that lowers the calorie count of the dish.