Country-style salad with pickled tomato and cucumber medley
A light appetizer salad with potatoes, eggs and pickled vegetables, often made for a family lunch or festive table.
Ingredients
- Pickled tomato and cucumber medley 300 g
- Potatoes 4 pcs
- Eggs 3 pcs
- Onion 1 pc
- Mayonnaise 100 g
- Dill 20 g
We add only what we sell. The rest is up to you.
Method
- Boil the potatoes in their skins until tender, then let them cool.
- Hard-boil the eggs, cool and peel them.
- Cut the potatoes and eggs into small cubes.
- Cut the pickled tomatoes and cucumbers from the medley into cubes of the same size.
- Finely chop the onion.
- Combine all the ingredients in a bowl, add mayonnaise and mix well.
- Sprinkle the salad with chopped dill before serving.
