A signature salad for Easter. All the aunts will ask for the recipe

Easter is another holiday in the Polish calendar in which we sit down at the table with our family and taste traditional dishes and appetizers. Just as dumplings cannot be missing on Christmas Eve, eggs must also be on the table on Easter. In addition to the traditional żurek soup for breakfast, a vegetable salad is often prepared. This holiday season, choose a signature Easter salad. After tasting it, all the aunts will ask for the recipe.

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What’s in the signature Easter salad? Of course, eggs, along with potatoes, carrots, peas and pickled cucumbers. These ingredients make it similar to a vegetable salad, so it can easily replace it. However, what distinguishes the signature salad is its appearance. Be sure to use a cake tin to prepare it, and it will become a delicious appetizer and a beautiful table decoration.

You can prepare a signature salad with easily available ingredients. Next to them, the dressing is extremely important, as it gives the right consistency and enhances its taste. To prepare a signature salad for Easter you need::

• 10 eggs,
• 1 kg of potatoes,
• 400 g of vegetable mixture, carrots and peas,
• 5 large pickled cucumbers,
• 1 small bunch of parsley,
• 1 small onion,
• parsley for decoration.

Dressing:

• 100g majonezu,
• 100 g of natural yogurt,
• 2 tablespoons of mustard,
• ½ teaspoon of salt,
• ½ teaspoon of pepper.

Preparing a signature salad for Easter:

1. Boil the potatoes in their jackets. When they cool down a bit, peel them and cut them into cubes about 0.5 cm in size. Cut the cucumbers into similar-sized cubes.
2. Drain the carrot and pea mixture from the brine and add it to the potatoes and cucumbers. Finely chop the onion and parsley and add to the vegetables.
3. In a separate bowl, prepare the dressing by mixing all the ingredients. Then add the sauce to the vegetables and mix thoroughly.
4. Hard boil the eggs. Separate the yolks from the whites. Then grate them separately.
5. Grease a 20 cm diameter cake tin with a chimney with mayonnaise. Arrange the egg whites and yolks alternately, pressing well against the walls of the pan to create characteristic stripes. Use half the ingredients for this.
6. Fill the rest of the form with vegetable salad. Press it well against the walls and put it in the fridge for about 2 hours.
7. Before serving, turn the pan upside down onto a large plate. Tap and lift gently. Fill the holes in the egg layer with the remaining white and yolk.

Serve the salad cold. You can decorate it with parsley leaves or watercress.

Source: Terazgotuje.pl, kontakter.pl