Warm salad with mayonnaise

Name: Warm salad with mayonnaise - Daciana H.
Ingredients: 5 large potatoes; 100g mini shrimp; 2 eggs; 200ml oil; 1 egg; 1 teaspoon mustard; salt

Savory - Warm salad with mayonnaise by Daciana H. - Recipia

I have made this warm potato salad with sausages and mayonnaise several times, especially when I need something quick and filling. It's the kind of recipe where you don't have to weigh every detail, but it still turns out well if you follow the basic steps. It fits well when you have a few potatoes at home and want to use up leftover eggs or sausages. Quick info Total time: about 40-45 minutes Preparation time: 15 minutes Cooking time: 25-30 minutes Servings: 3-4 Difficulty: easy Recipe type: warm salad, quick lunch or dinner Ingredients 5 large potatoes 100 g small sausages 2 eggs 200 ml oil 1 egg (for mayonnaise) 1 teaspoon mustard salt Preparation method 1. Peel the potatoes, wash them well, and cut them into suitable cubes. Boil them in cold salted water. I let them boil until I can easily pierce them with a fork, but they should not crumble. 2. While the potatoes are boiling, also boil the 2 eggs. I leave them for about 9-10 minutes to be hard. After boiling, immediately place them in cold water, then peel and slice. 3. Cut the sausages into smaller pieces if they are whole. Heat a pan with a little oil (I use just enough to grease the bottom of the pan) and lightly brown the sausages until they have a thin crust. Then remove them onto a paper towel to drain excess oil. 4. For the mayonnaise: put the whole egg (the one set aside for mayonnaise), mustard, and a pinch of salt into a tall container. Start mixing with an immersion blender and gradually pour in the oil until it thickens. If you don’t have a blender, you can also do it with a whisk, but it takes a bit longer. The mayonnaise should be firm. 5. Drain the potatoes and let them cool for a few minutes so they don’t crumble when mixed. 6. In a large bowl, combine the boiled potatoes, browned sausages, and mayonnaise. Gently mix with a spatula or a large spoon. Taste and add salt if needed. 7. Finally, place the egg slices on top. It is usually served warm, but it can also be at room temperature. Why I make this recipe often It’s a good solution when I need something quick and filling, with simple ingredients. I also like it because it doesn’t require many dishes, and everything can be adapted based on what I have in the fridge. The combination of boiled potatoes, sausages, and eggs, with homemade mayonnaise, is hearty and practical. It stays good even after a few hours. Tips and variations Tips - Don’t mix the salad while the potatoes are hot, so they don’t crumble and the mayonnaise doesn’t “break.” - Use hard-boiled eggs, not soft ones. - You can adjust the amount of mayonnaise to taste. If it seems too heavy, use less. Substitutions - The sausages can be replaced with other cooked deli meats, like bologna or ham, but the final taste will be different. - You can also use pink potatoes, but they take a bit longer to boil. - Mayonnaise can also be made with just the yolk, but the whole egg version is quicker. Variations - If you want it to be lighter, mix the mayonnaise with a little plain yogurt. - For added flavor, you can add some finely chopped pickles, but the original recipe doesn’t include them. - It can also be served with a bit of chopped parsley on top, if you have it on hand. Serving ideas - It is best served warm, immediately after preparation. - It can be kept at room temperature for a short time if you don’t want to eat it right away. - It goes well with a simple cabbage or cucumber salad. Frequently asked questions 1. Can I use another type of oil for the mayonnaise? You can use any neutral-flavored oil, such as sunflower oil. Olive oil can change the taste and be too strong for this salad. 2. Do the sausages have to be small? No, you can also use regular sausages, but cut them into suitable pieces so they are not too large compared to the potatoes. 3. What do I do if the mayonnaise breaks? If it breaks, try to fix it by adding a little more mustard or a raw yolk, mix again, and gradually pour in the rest of the oil. 4. Can the salad be prepared a day in advance? I don’t recommend it because the salad changes texture, and the potatoes and sausages don’t taste the same after a day in the fridge. 5. What do I do if I don’t have a blender for the mayonnaise? You can make the mayonnaise the classic way, with a whisk or mixer, but it will take longer. Make sure the egg and mustard are at room temperature. Nutritional values Approximately, one serving (out of four) has about 480-500 kcal. Most of the calories come from the oil used in the mayonnaise and from the potatoes. Carbohydrates: 30-35 g, protein: 9-11 g, fats: 35-38 g per serving. Values are approximate and may vary depending on how much mayonnaise you use. Storage and reheating This salad is best eaten fresh or shortly after preparation while it is warm. If there are leftovers, you can store it in the fridge for up to 24 hours, but the texture of the potatoes and taste will not be the same. I do not recommend reheating it, especially because of the mayonnaise.

Warm salad with mayonnaise

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