The first time I saw this recipe was when my husband and I visited Ukraine 8 years ago. It looked so attractive; I couldn’t wait to give it a try. And it was scrumptious! It’s similar to Olivie Salad, so if you liked that one, you’ll enjoy this one as well. And alike, this one also takes some time to prepare, but the good thing is that it can be done in advance. I just love recipes like that! This savory salad is often the first to be gone from the table. It begs to be tried and tastes amazing! A hint of garlic juice in the mayo dressing gives it that craveable taste. The recipe...
...makes two large plates for your enjoyment and a beautiful summertime meal.
Ok, and the promised story of two little girls and their little flowers that I will show you in this post. As I was setting up for the final photo, my two youngest daughters, Yanna, 6, and Alina, 3, came in from outside with some wild flowers, brought them to me, saying, “Mamma, put these flowers in there too, they will make your picture look sooo pretty!” Of course I couldn’t say no! One acre of our land is on a hill and covered with wild-bloomed flowers. The girls love to pick them and bouquet arrangements. They hurried up the hill to pick these God’s little creations to help with mamma’s picture. How cute is that? And these two cutest little flowers of the day, took their place in the corners of the picture, just for my girls. Which, of course, make them happy and their mamma smile. 🙂
Ingredients:
10 eggs (hard boiled)
4 large carrots (cooked)
1 can (15 oz. or 432 g) corn
14 oz. (397 g) bologna
½ English cucumber
Bunch of chives
Pringles potato chips (for decoration)
Dressing and Seasoning:
1 cup mayonnaise
1 small garlic clove (for juice)
Salt and Pepper (to taste)
Instructions:
1. Separate egg cooked whites from egg yolks. Slice egg whites into small ½ inch strips and place them into a small bowl. Shred cooked yolks onto a large plate, cover with plastic food wrap and place both into the fridge until ready for use.
2. Drain and rinse corn in a strainer. Let the water drain before adding to the rest of the ingredients. Slice bologna, cucumber, peeled and cooked carrots, in the same way, ½ inch strips, as the egg whites. Cut green onion into small pieces. You may put all the prepped ingredients (except for egg yolks) into a large bowl to mix if serving right away. If you are not serving right away, its best to keep everything separate. Cover each bowl with plastic food wrap and refrigerate until ready for use.
3. Combine egg whites, chives, carrots, cucumbers, chives, and bologna in a large bowl. Add mayonnaise and form a small crater in the middle. Press a garlic clove on a cheesecloth and squeeze 2-3 drops of garlic juice in the mayonnaise crater. Mix the garlic juice into the mayonnaise first then mix both into the salad. Add salt and pepper to taste, and mix again until all is well mixed. (Be careful when mixing, not to mash the ingredients but try to keep all pieces unbroken or mashed.)
4. Place ½ of the salad on one large plate and other ½ on another plate. Form the salad into even domes. Sprinkle half of the shredded egg yolks over one dome and the other half over the second dome. (Clear off rims of the plates by using a spoon to move any egg yolks from the rim to the salad.) Insert Pringles potato chips side by side around the circumference of the salad to create the “Sunflower” look. The salad may be refrigerated for about an hour before serving, if necessary, but its best to served right away.
- 10 eggs hard boiled
- 4 large carrots cooked
- 1 can 15 oz. or 432 g corn
- 14 oz. 397 g bologna
- ½ English cucumber
- Bunch of chives
- Pringles potato chips for decoration
- Dressing and Seasoning:
- 1 cup mayonnaise
- 1 small garlic clove for juice
- Salt and Pepper to taste
-
Separate egg cooked whites from egg yolks. Slice egg whites into small ½ inch strips and place them into a small bowl. Shred cooked yolks onto a large plate, cover with plastic food wrap and place both into the fridge until ready for use.
-
Drain and rinse corn in a strainer. Let the water drain before adding to the rest of the ingredients. Slice bologna, cucumber, peeled and cooked carrots, in the same way, ½ inch strips, as the egg whites. Cut green onion into small pieces. You may put all the prepped ingredients (except for egg yolks) into a large bowl to mix if serving right away. If you are not serving right away, its best to keep everything separate. Cover each bowl with plastic food wrap and refrigerate until ready for use.
-
Combine egg whites, chives, carrots, cucumbers, chives, and bologna in a large bowl. Add mayonnaise and form a small crater in the middle. Press a garlic clove on a cheesecloth and squeeze 2-3 drops of garlic juice in the mayonnaise crater. Mix the garlic juice into the mayonnaise first then mix both into the salad. Add salt and pepper to taste, and mix again until all is well mixed. (Be careful when mixing, not to mash the ingredients but try to keep all pieces unbroken or mashed.)
-
Place ½ of the salad on one large plate and other ½ on another plate. Form the salad into even domes. Sprinkle half of the shredded egg yolks over one dome and the other half over the second dome. (Clear off rims of the plates by using a spoon to move any egg yolks from the rim to the salad.) Insert Pringles potato chips side by side around the circumference of the salad to create the “Sunflower” look. The salad may be refrigerated for about an hour before serving, if necessary, but its best to served right away.
If you make this recipe please share a picture with me on Snapchat, Facebook, Instagram or Pinterest. Tag with #valyastasteofhome. I'd love to see your creations! 🙂
Enjoy!
Kitchen items I used in making this recipe:
(If you need any of these items, simply press on the picture to order. Thank you for your support!)
I know, I know....a little on the spendy side, but you will never regret owning one. 🙂
Scraper/Chopper... handy time saver!
Must have multi-purpose cutting board!
Very beautiful, Valya! I was thinking how do you put it on the plate and there you have a picture.:) Thank you for sharing your recipes!
Ha, ha! It's not as simple as it looks, but definitely I have a lot of fun. Thank you for stopping by and commenting Tonya 🙂
I love your story behind the cute little flowers :). Will have to give this salad a try. Looks beautiful and definitely reminds me of Ukraine.
Thank you very much Larisa. We absolutely love this salad. I hope you guys like it too 🙂