Vegetable Layered Salad with Sausage and Potatoes

Boiled sausage can be replaced with any boiled meat. Salad “Vegetable cake” with beets, green peas and sausage, prepared from available products, turns out tasty, satisfying and beautiful. The salad is perfect for both the holiday table and every day.
cook time: 1h
Miles Denholm
Vegetable Layered Salad with Sausage and Potatoes

Nutrition Facts (per serving)

118
Calories
8g
Fat
7g
Carbs
5g
Protein

Ingredients (5 portions)

Basic:

Salt to taste
Sugar 1 tbsp
Eggs 5 pc
Potato 200 g
Sour cream 3 tbsp
Beet 200 g
Carrot 200 g
Bulb onions 1 pc
Pickles 100 g
Mayonnaise 3 tbsp
cucumbers 100 g
Boiled sausage 200 g
Green pea 100 g
Apple vinegar 1 tbsp

Recipe instructions

Step 1

Step 1
To prepare the salad, potatoes (I added some salt to the water during cooking), beets (I added a little sugar to the water during cooking, it tastes better) and boiled carrots in their skins. Hard boiled eggs. When the vegetables and eggs had cooled, I peeled them. The eggs were divided into whites and yolks.

Step 2

Step 2
I cut the onion into half rings, added salt, sugar and 6% vinegar (I used apple vinegar). Mixed everything well and left to marinate. I didn’t marinate it in advance, while I prepared everything needed for the salad and started assembling it, the onion was ready.

Step 3

Step 3
Mixed sour cream and mayonnaise into a homogeneous mass. The result was mayonnaise sauce. I had homemade mayonnaise, it takes less than a minute to make, and the taste is much better than store-bought. The recipe for homemade mayonnaise can be found at https://www.youtube.com/watch?v=HcckWdFGFLY

Step 4

Step 4
I cut the potatoes into small cubes, you can grate them on a coarse grater (this will be faster). I laid out the potato layer first and brushed it with mayonnaise sauce.

Step 5

Step 5
On a layer of potatoes I placed boiled sausage, cut into small cubes and brushed with mayonnaise sauce.

Step 6

Step 6
I put a thin layer of pickled onions on the boiled sausage; I did not cover it with sauce. I didnʼt use all the onions.

Step 7

Step 7
Place fresh and pickled cucumbers cut into small cubes on a layer of pickled onions. Covered with mayonnaise sauce.

Step 8

Step 8
On the layer of cucumbers I put a layer of boiled carrots, also finely chopped, and spread mayonnaise sauce on top.

Step 9

Step 9
On a layer of boiled carrots I put a layer of canned green peas and spread it with mayonnaise sauce.

Step 10

Step 10
On a layer of canned green peas I put a layer of egg whites, also cut into small cubes, and spread it with mayonnaise sauce.

Step 11

Step 11
On a layer of egg whites cut into small cubes I placed a layer of beets, which I also cut into small cubes and spread mayonnaise sauce on top.

Step 12

Step 12
The last layer is finely grated yolks. I sprinkled them over the salad and garnished with finely chopped green onions. After preparing the salad, it is advisable to put it in the refrigerator so that it hardens a little and can be easily cut.

Additional rubrics

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