A colorful salad can also be served on a festive table, baking roast beef in advance and boiling vegetables and eggs. Remember to refuel the slices when serving. The sliced salad can be stored in the refrigerator for 2 days, and seasoned with mayonnaise – only for 1 day!
Prepare the indicated ingredients. Boil potatoes and carrots in advance for 30 minutes, and chicken eggs for 15 minutes and cool all foods in cold water. Clean and rinse.
Cut potatoes and carrots into small cubes, pour into a deep container.
Cut the boiled chicken eggs in the same way, add to the container along with canned peas, squeezing them from the marinade.
Cut the pickles into small cubes, let the slices sit for 5 minutes to allow the brine to stand out and drain. Add the slices to the container.
Chop the roast beef and add to the rest of the ingredients.
Add salt, add mayonnaise. Rinse and chop the green onions, add to the container and stir.
Place the prepared salad on a plate and serve. Bon Appetit!
Categories: Diet recipes