Pickled mushroom salad

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If you are planning a home party or a family feast, then try preparing a hearty and high-calorie salad with pickled mushrooms and potatoes. It is perfect for all spirits, so men like it very much. Also, this salad can be served to a family for lunch, it can even be an independent dish, a snack between main meals.

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Ingredients:

Young potatoes - 200 g

Pickled mushrooms - 100 g

Peking cabbage - 3 leaves

Green onions - 20 g

Ham - 100 g

Chicken egg - 2 pcs.

Salt to taste

Ch.m. pepper - taste

Mayonnaise - 3 tablespoons

How to cook:

 Step 1 of 7
Step 1 of 7

Prepare foods from the list. Peel the potato tubers. If you use old potatoes, then you will need to wash them well with a hard kitchen sponge and boil them in their skins.

Divide the cabbage into leaves, wash each of them separately under running water, as there may be sand inside. Rinse the green onions too.

Step 2 of 7
Step 2 of 7

Put the potatoes and eggs to boil, preferably in a separate bowl for each product. If you cook in one pot, then wash the eggs with soap and water under running water, thus protecting against salmonella.

Cook whole potatoes for 12-15 minutes (until fully cooked), eggs - no longer than 10 minutes. Then cool it down. Peel the eggs.

Step 3 of 7
Step 3 of 7

Dry cabbage and onions with paper towels, cut into thin strips, put in a convenient dish.

Step 4 of 7
Step 4 of 7

Cut the ham and eggs into small cubes, transfer to the cabbage. Pickled mushrooms should be rinsed under running water to remove marinade and mucus and only then add to the salad.

Step 5 of 7
Step 5 of 7

Cut the cooled potatoes into small pieces. Send the slices to the salad bowl. Season with salt and pepper all ingredients to taste.

Step 6 of 7
Step 6 of 7

Season the salad with low-fat mayonnaise (or sour cream - it's also delicious with it). Stir well.

Step 7 of 7
Step 7 of 7

Divide the prepared salad into portions and serve as a snack or a separate meal. Hearty and delicious.

Enjoy!

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