The 1990s brought many innovations to the world in different spheres of life. Including in the field of cooking there were noticeable changes. Hungry times came to the CIS countries. It was difficult for people to get food. Many existed at the expense of their own vegetable gardens and plots. That is, people ate vegetables and fruits that they had grown themselves.
Delicacies were scarce, and the holidays went their way. For this reason, housewives thought how to diversify the New Year’s table without harming the budget. Thanks to their ingenuity, many salads from 1990 were born.
It is worth preparing one of these salads to diversify the holiday dinner.
Ingredients for the salad:
- Boiled potatoes – 3 pcs;
- Eggs – 3 pcs;
- Canned fish in oil – 300 g;
- Boiled carrots – pcs;
- Green onions – 4 stalks;
- Mayonnaise.
Preparation of the salad:
Boiled potatoes are peeled and rubbed on large grater cutters, lay out in a salad bowl in an even layer, slightly tamped. On the layer of potatoes put chopped fish in oil, also evenly.
Shinkuem finely green onions, sprinkle on the fish layer, form a mesh of mayonnaise on the surface. Grate hard-boiled eggs on a fine grater, lay an even layer on the onion layer.
Grate boiled carrots on a fine grater. Smear the egg layer with mayonnaise, put an even layer of carrots on it.
Make mayonnaise meshes.
Decorate the salad as desired with olives and cranberries. You get a simple and maximum budget layered salad.
