Potato, pea and egg salad recipe (Paytakht salati)
Potato, pea and egg salad recipe
(Paytakht salati)
Preparation
time: 50 mins
Cooking time: 15 min
Serves: 4-5
Cooking time: 15 min
Serves: 4-5
Ingredients
3 large or
4 medium-sized potatoes
2 medium-sized carrots
1 large Azerbaijani cucumber or half a Dutch cucumber (Azerbaijani cucumbers resemble the shorter garden cucumbers and have more bite and flavour than the longer Dutch and English cucumbers)
5 medium-sized gherkins or more, according to taste
3-5 radishes, depending on size
1 or 1 1/2 apples
2 chicken breasts (or a similar quantity of beef)
5 eggs
2 x 200g/8 oz jars or cans of green peas (the peas have to be processed – fresh or frozen garden peas won’t give the right flavour)
5 spring onions
salt & pepper
2 tablespoons of sour cream
3 tablespoons of mayonnaise
1 teaspoon of mustard
2 medium-sized carrots
1 large Azerbaijani cucumber or half a Dutch cucumber (Azerbaijani cucumbers resemble the shorter garden cucumbers and have more bite and flavour than the longer Dutch and English cucumbers)
5 medium-sized gherkins or more, according to taste
3-5 radishes, depending on size
1 or 1 1/2 apples
2 chicken breasts (or a similar quantity of beef)
5 eggs
2 x 200g/8 oz jars or cans of green peas (the peas have to be processed – fresh or frozen garden peas won’t give the right flavour)
5 spring onions
salt & pepper
2 tablespoons of sour cream
3 tablespoons of mayonnaise
1 teaspoon of mustard
Preparation
Hard-boil
the eggs, boil the chicken, potatoes and carrots and leave to cool.
Strain the canned peas, making sure that no liquid is left.
Dice the cooked vegetables, cucumbers, gherkins, radishes, apple and chicken into small cubes of equal size.
Dice the egg and crumble into smaller pieces. Chop the spring onions.
Put the diced ingredients in a large bowl. Add the peas and salt & pepper and mix well.
In a separate bowl, mix the sour cream, mayonnaise and mustard. Be careful not to overdo it with the sour cream or the dressing will become too liquid. Add extra mustard if you prefer a hotter dressing.
Pour the dressing over the salad and mix well.
Serve in a salad bowl or glass dish. You can make Gullu’s toadstool decoration with a hard boiled egg for the base and half a tomato.
Strain the canned peas, making sure that no liquid is left.
Dice the cooked vegetables, cucumbers, gherkins, radishes, apple and chicken into small cubes of equal size.
Dice the egg and crumble into smaller pieces. Chop the spring onions.
Put the diced ingredients in a large bowl. Add the peas and salt & pepper and mix well.
In a separate bowl, mix the sour cream, mayonnaise and mustard. Be careful not to overdo it with the sour cream or the dressing will become too liquid. Add extra mustard if you prefer a hotter dressing.
Pour the dressing over the salad and mix well.
Serve in a salad bowl or glass dish. You can make Gullu’s toadstool decoration with a hard boiled egg for the base and half a tomato.
Source: https://www.azerbaijancuisine.com/azerbaijan-cooking/potato-pea-and-egg-salad-recipe-paytakht-salati.html
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