Hearty Homemade Corn Salad with Eggs and Potatoes

Preparing the ingredients

1. We usually make this homemade corn salad for dinner. In the morning we bake the potatoes in the microwave and boil the eggs. In the evening all that’s left is to assemble the salad, which is filling and easy to make.

2. Wash the potatoes, pierce them with a knife and bake in the microwave for 8-10 minutes, until soft.

3. Hard-boil the eggs, which takes about the same time. Let the potatoes and eggs cool.

   By the way, if the herbs are wilted, put them in cold water.

   

4. Peel the potatoes and cut them into cubes, slightly smaller than for Olivier salad.

5. Peel the eggs and separate the whites from the yolks. Grate the yolks on a fine grater and set aside for now.

6. Dice the whites quite small.

7. Dice the pickles or salted cucumbers as well.

8. Peel the sweet onion and chop it finely.

Salad mixture

1. Drain the liquid from the corn. In a bowl, combine the potatoes, pickles, onion, egg whites and half of the corn kernels.

2. Add salt and pepper and mix. Add 1-1.5 tbsp mayonnaise (14–21 g) and mix again. You need only a little sauce in the salad. As my mom says, the potatoes shouldn’t swim in it.

   

Layering the salad

1. Prepare a large flat-bottomed plate for shaping and serving the salad. Lay a few arugula leaves or any other salad greens on the bottom and set a cooking ring on top, in which the salad will be shaped.

2. The quantities make two servings. Divide the salad mixture into four equal parts. Put one part into the ring and press down lightly.

   

3. Scatter a quarter of the remaining corn kernels over the layer and add half of the grated yolk.

4. Level the layer with a spoon and season well with freshly ground black pepper. Sometimes we add a little very finely chopped dill to this layer, if it’s fresh from the garden and smells strong.

   

5. Over the layer of corn kernels, add another quarter of the salad mixture, level it and press down lightly.

6. In a cup, mix 2-3 tbsp mayonnaise (29–43 g) with finely chopped dill. Use only the thin leaves and throw away the stems. Pepper the dressing generously and mix until completely smooth.

7. Coat the layered salad generously with the dressing, then sprinkle with a little corn.

   

Serving

1. Carefully remove the cooking ring, trying not to damage the shape of the salad. It’s easy.

2. Shape the second portion of salad the same way on another plate.

3. As a tasty addition to the salad, toast a few slices of white bread. It takes a few minutes in a grill pan. Just let the bread cool.

   

4. The salad is ready to serve. With the quantities given, a portion weighs about 400 g, which is enough for a proper dinner for me.

   Despite the mayonnaise, the salad is not that high in calories. If you like, you can use other vegetables besides the ones suggested, and replace the mayonnaise with other suitable sauces. By the way, if you add a little yolk to the mayonnaise, the sauce turns yellow.