The New Year holiday is just around the corner, so let's start getting ready for it right now. Today I have an idea for how to give your celebration a festive theme for the upcoming Year of the Pig. The base of this recipe is a salad similar to Olivier, but not quite Olivier)) Instead of green peas I used canned corn, and I also added cheese and a little pickled onion — the cheese and onion gave the salad a nice kick. It turned out really delicious, but if you prefer you can use a classic Olivier or any other salad you like as the base. The salad is simple to make and looks festive — in short, both I and my taste-testers loved my creation)) My husband, daughter, and I finished the whole thing in one sitting. It makes about 4–5 servings, so if you have a crowd of taste-testers, go ahead and make a couple of piglets))
Ingredients:
- 200 g cooked potatoes
- 150 g cooked sausage
- 100 g canned corn
- 60 g pickled cucumbers
- 50 g cheese
- 30 g onion
- 2 eggs
- 100 g mayonnaise
- salt, pepper
- For decoration:
- cooked sausage, olives
How to cook Piglet Salad
Hard-boil the eggs and boil the potatoes in their skins, then let both cool. Finely mince the onion, blanch with boiling water, and splash with apple cider or wine vinegar. Dice all the ingredients into small cubes, except for the egg whites.
Now decorate. The snout is a round slice of sausage with holes poked in it using a drinking straw. The ears, legs, and tail are also made from sausage. The eyes are olive halves, and the "eyebrows" and mouth are made from olives too. I'm not actually sure pigs have eyebrows)) but my little piglet looked much cuter with them than without))
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