Salad with green peas and pickles

Ingredients
Step-by-step preparation
STEP 1

How to make a salad with peas and cucumbers? Prepare your food. Boil three medium potatoes in their jackets in advance. To do this, place the washed potatoes in a saucepan, add water to cover the tubers by 3-4 cm. Add salt (about 1 tablespoon per 2 liters of water) and cook over low heat for about 20 minutes after boiling. If it can be easily pierced with a knife, it means it’s ready. Drain the water and cool. Place the peas in a colander and let the liquid drain.
STEP 2

Start chopping the salad ingredients. The salad will look beautiful and neat if you cut all the ingredients into pieces of the same size and shape (for example, cubes). Peel the cooled boiled potatoes and cut them into medium cubes.
STEP 3

Also cut the boiled sausage into small cubes. Boiled sausage can be replaced with ham, boiled chicken fillet or veal.
STEP 4

Cut the pickled cucumbers into equal cubes. My champignons were already cut into quarters, so I didn’t chop them additionally. If you think necessary, cut them into thin slices.
STEP 5

Wash the green onion feathers, dry with paper towels and chop. If you don’t have green onions, take regular onions and dice them as finely as possible.
STEP 6

In a salad bowl, combine chopped sausage, cucumbers, mushrooms, onions and peas. Mix the ingredients, add mayonnaise and stir. If for some reason you don’t eat mayonnaise, season the salad with sour cream or thick natural yogurt. You can take them separately or mix them with mayonnaise in any proportion to your taste - this will reduce the calorie content of the dish.
STEP 7

The salad can be served in a common salad bowl or placed into portioned bowls. Top with fresh curly parsley leaves or dill. Bon appetit!
Comments on the recipe
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