Chicken, Potato, and Egg Salad

Salads • American

Time 45 minutes

Ingredients 12

Servings 6

Description

To prevent the potatoes from sticking together, fry them in small batches until golden brown over medium heat.

Ingredients

Chicken fillet 10 oz
Ham 5 oz
Canned Truffles 5 oz
Salad Potatoes 15 oz
Farm fresh eggs 4 pieces
Sliced Processed Cheese 5 oz
Garlic 4 cloves
Dill to taste
Eel to taste
Parsley to taste
Mayonnaise to taste
Vegetable Oil to taste

Step-by-Step Guide

Step 1

Grate the potatoes using a grater for carrots or cut them into thin strips.

Step 2

Heat a pan with vegetable oil and fry the potatoes.

Step 3

Boil the chicken fillet and eggs.

Step 4

Cut the fillet into small pieces or shred it.

Step 5

Finely chop the herbs.

Step 6

Dice the pickled mushrooms.

Step 7

Separate the egg yolks from the whites; finely chop the whites and grate the yolks.

Step 8

Grate the processed cheese on a medium grater.

Step 9

Pass the garlic cloves through a garlic press.

Step 10

Mix the chicken, ham, mushrooms, egg whites, and garlic.

Step 11

Dress with mayonnaise and mix well.

Step 12

Line a salad bowl with lettuce leaves and place the filling in the center.

Step 13

Mix half of the chopped herbs with the egg yolk, grated cheese, and garlic.

Step 14

Dress with mayonnaise, mix well, and refrigerate for 10 minutes.

Step 15

Sprinkle the remaining herbs on top of the salad filling and smooth it out.

Step 16

Surround the filling with fried potatoes to create a nest.

Step 17

Take the mixture out of the refrigerator, shape it into eggs, and place them in the center of the nest.