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8 hours


  • 200 g carrots, diced
  • 200 g frozen or canned peas
  • 350 g potatoes, diced
  • 200 g boiled ham
  • 100 g apples
  • 5 eggs
  • lemon juice
  • pepper
  • salt
  • For the Sauce:
  • 6 tablespoons mayonnaise
  • 3 tablespoons thick cream
  • 1 tablespoon mustard
  • 200 g vegetable broth
  • 20 g gelatin

Boil the potatoes, carrots and peas. If you are using canned peas, then drain and use it for cooking sauce. Finely chop the ham and apples. Sprinkle the chopped apples with lemon juice. Mix all the ingredients.
Combine the mayonnaise, sour cream, mustard, salt and pepper.
In 200 ml of vegetable broth, soak gelatin, then wait for the full dissolution. Pour the broth in the dressing for the salad. Let the sauce to cool. Mix the vegetables and dressing.
Cover the form (pan) with food film (cling wrap) with overhang to cover. Place half of vegetables on the bottom of the form. Then place the boiled and peeled eggs in the center in a line. Cover the eggs with the second part of vegetables.
Close salad wrap and put it for 8 hours in the refrigerator.
When ready, place on a platter, garnish with sweet pepper, leaves greens and other products according to your taste.

Posted by en photo: Hannah Frauendorf Langenhoven


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