Composition / ingredients
Cooking method
1. Cut half of the potatoes into strips and deep-fry. When ready, we spread it on a paper towel in order to remove excess fat.
2. Boil the remaining potatoes without peeling. We clean and cut it into strips as well.
3. Boil quail eggs, peel them and cut half into strips. Cucumbers are also cut.
4. Remove the skin from the chicken and cut the meat into medium pieces.
5. All products are combined in one container. Salt the salad, add mayonnaise. Mix it up.
6. We put the salad on a dish. We make a recess in the form of a nest. We spread the potatoes beautifully.
7. Cut the dill and put it in the center, and on top of the greens whole quail eggs.
The dish is ready. It is advisable to prepare a salad shortly before consumption so that the potatoes are crispy.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Chicken of the II category - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- 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
- Dill greens - 38 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
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Quail egg - 168 kcal/100g
- Pickles - 11 kcal/100g
