Zigeunersalat or Gypsy Salad
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Ingredients35 m servings 427 cals
Original recipe yields 8 servings
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and cut into quarters.
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and dice.
- In a medium bowl, toss together the potatoes, peas, salami, cheese, gherkins and French dressing until evenly coated.
- Line a large, shallow bowl with salad greens and top with the salad mixture. Garnish with the hard boiled eggs and anchovies.
Per Serving: 427 calories; 29.5 g fat; 22.8 g carbohydrates; 16.5 g protein; 91 mg cholesterol; 921 mg sodium. Full nutrition
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