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Winter salad with pickled cucumber and carrots

Winter Salad with Pickles and Carrots

A favorite of many a hungry guy — juicy, filling, and delicious!

Varvara

Recipe author

Winter salad with pickled cucumber and carrots

Composition / ingredients

Servings:

Potatoes

Dill pickles

Carrots

Bologna

300

Eggs

Green peas (canned)

100

Mayonnaise

150

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 5 g

Fats 43 % 10 g

Carbohydrates 35 % 8 g

133 kcal

GI: 100 / 0 / 0

Cooking method

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The first time I tried this salad, its name surprised me. Because once I'd tasted it, it reminded me a lot of another dish — the equally famous Olivier (Russian potato salad). Naturally I couldn't resist asking my gracious host to share the recipe. Imagine my surprise when I saw that the winter salad borrowed the very ingredients that go into Olivier, which is exactly why it tasted so similar. I have to say this salad — quick and easy to make — is one of the most beloved in our area. Probably because it stirs up such pleasant associations: the New Year and, of course, the holiday table. First, we'll cook the potatoes and carrots. Wash them, put them in cold water along with the eggs, and set them on the stove. Boil the eggs for 8–10 minutes, then transfer them to a bowl and cover with cold water so they'll peel easily. Cook the vegetables until tender — you can tell they're done by how easily a fork or knife slides in. Let the cooked vegetables and eggs cool, then peel them right away. Now it's the sausage's turn. Ideally use a mild cooked sausage like bologna. Be sure to remove the casing and cut it into pieces about 8–10 mm. Put it all in a salad bowl. For a pretty salad, cut the eggs into small pieces too, about 7–10 mm, and add them in with the sausage. The cubes of cooked carrot and peeled potato should be the same size. Once the vegetables are cut, add them to the bowl with everything else. You've surely got some pickles put up for the winter. Open a jar — if the cucumbers are large, 3–4 will be plenty; if they're small, a pint jar's worth. By the way, the cucumbers can be pickled or fresh. Cut them small too and add them to the bowl. And the last component is canned peas. Every cook knows to drain off the liquid first, and then add them to the winter salad. The salad already looks appetizing. And that aroma! You can smell the fresh or brined cucumber through the whole house, especially in winter, and the sausage smells wonderful. Once you've dressed the salad with mayonnaise, toss it and bring it to the table. By the way, you can swap in other ingredients for some of these — for instance, use fresh cucumbers instead of pickles, or crab sticks in place of the sausage.