Calories
234 kcal
Protein
23 g
Fat
45 g
Carbohydrates
65 g
The turkey needs to be boiled first. If the meat is homemade, separate the raw meat from the skin and any lingering feathers. If you bought the meat, wash it under cold water, remove any giblets, and then place it in a small pot with water. The meat should be light and tender after about 40 minutes of simmering at medium heat. Use a fork to stab the meat to see whether it is done. Remove the meat, then let it cool. Then chop, tear, or cut it into cubes.
Wash the medium-sized potatoes and then boil them in jacket in salted water until soft. Drain the potatoes with a paper towel or simply let the potatoes sit on a plate for a while. Do the same with the peeled carrots.
Take a few eggs, boil them in unsalted water over low heat for 10–12 minutes without peeling them, then cool in cold water, peel, and thinly slice into cubes with a knife or a vegetable cutter.
Potatoes, pickles and carrots should also be chopped into similar-sized cubes, the same way as eggs, the cubes should not differ too much. In a large bowl add all the prepared ingredients mix. Add mayonnaise to the salad, salt, pepper and mix well. Put the salad in a bowl.
Serve the salad in portions, putting turkey slices on top, sprinkle with onions and decorate with dill sprigs.
If you have fresh green peas, boil them for 1 minute and then drain and let them cool.
Use a spoon, when cooling the eggs, so you don't burn yourself.
The cubes, into which we cut all our ingredients, should be close to the size of peas.
Bon Appetit!
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