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Easy Savory Salad Cake
This savory salad cake recipe is a rendition of the classic Swedish sandwich cake. It's made with boiled potatoes, and eggs, complimented by pickled carrots which makes it perfect for the winter season and also as a holiday side dish.
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Servings: 6
Ingredients
- 1 pound potatoes
- 1/2 pound pickled carrots
- 1 cup mayonnaise
- 2 eggs
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 pound provolone cheese
- stuffed green olives
- parsley
Instructions
- Boil the potatoes and eggs in two separate pots.
- In the meantime, grate the pickled carrots into large pieces using a cheese grater.
- Let the eggs cool down in cold water to stop their cooking. Afterward, peel and grate the eggs on a plate.
- Remove the potato skins and grate the potatoes into large pieces.
- Season the potatoes with salt and pepper, then gently mix them using your hands. Avoid squashing the potatoes as this will give them a tough texture.
- Transfer the potatoes onto a bigger plate and shape them in the form of a circle using your hands.
- Layer the mayonnaise on top of the potatoes using a spatula.
- Spread the grated carrots over the mayonnaise.
- Put the grated eggs on top of the carrots.
- Grate the provolone over the entire salad until it's completely covered with cheese.
- Decorate the salad with the sliced olives and parsley.
- Refrigerate the salad for at least an hour.
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Notes
- I recommend to refrigerate the salad cake for 3 hours before serving. This will help the ingredients stick together and prevent them from falling apart.
- You can experiment with the decorations and use pitted black olives, smoked salmon rosettes, or thin strips of cucumber or cucumber peels.
- This salad cake recipe is so versatile it can be served as an appetizer, a side dish, or even as a main course. It's also amazing for kids' Birthday parties or big family holidays like Easter, Thanksgiving, or Christmas, as it can be made year-round.
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Nutrition
Calories: 455kcal | Carbohydrates: 18g | Protein: 9g | Fat: 39g | Saturated Fat: 9g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 83mg | Sodium: 813mg | Potassium: 493mg | Fiber: 3g | Sugar: 3g | Vitamin A: 6586IU | Vitamin C: 17mg | Calcium: 176mg | Iron: 1mg
I do my best to provide you with the nutritional information for recipes but I'm not a certified nutritionist. The nutritional information provided should only be treated as an estimate since it will vary based on cooking methods and brands of ingredients used.
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