I remember having eating two types of salads from my childhood.
Leek salad was one and the other is vegetable salad 🙂
These days, you can find plenty of different salad variations. They can be prepared from almost everything.
Sometimes, however, these simple salads taste best. Too many ingredients can make different flavors interfere too much with each other.
I usually make vegetable salad when I cook broth. I use a whole lot of vegetables for the broth – then, instead of throwing them away, I slice them up and season them with salt and pepper.
Of course, if you don’t need to cook a broth, you can cook the vegetables specifically for preparing of a salad.
If you decide to try this recipe, I encourage you to share photos in the Comment section.
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Bon Appetit 🙂
Wash the vegetables but do not peel them. Cook until tender and cool them down.
Boil the eggs (for about seven minutes).
Peel the vegetables and cut them into medium-sized cubes. Same for the pickled cucumber and the apple. Finely chop the spring onion.
Crush egg yolks with a fork then mix with mayonnaise, mustard and sour cream until smooth. Cut the egg whites into cubes.
Combine the chopped vegetables, peas, finely chopped onion, apple, egg whites and egg yolk mixture. Salt and pepper according to taste. Mix thoroughly.
Cool the salad in the fridge before serving.
The spring onion can be replaced with white onion or red onion. I used spring onion because it has a milder taste than the other two.
If you decide to use white or red onion, cut them into very small cubes because bigger chunks could be too hard to chew.
You can also add some fresh parsley to the salad.
Do You like creamy salads? Check our recipe for Pasta salad with crab sticks