A few days ago, my sister and brother- in-law came to visit me , and I prepared a hearty lunch for all of us to enjoy. As an appetizer, I served a new salad , which I found on the “Recipes with Charles” channel, and I can say that we were all delighted with the taste. The salad came out so creamy , but it doesn’t have a name, so we at home called it “salad tastier than the Russian one “.

My sister, who is a cook, told me that she has not tried any tastier than this salad and that it is different from all the others. He immediately asked me for the recipe and said he would include it in the menu at the restaurant where he works. Everyone loved it so much that I had to get up from the table and make another salad.

The salad can be served cold from the refrigerator or warm, immediately after preparation. I like it better when it cools down a bit, it is enough to leave it in the fridge for 2 hours, covered under a stretch film. The amounts of the ingredients are intended for one dose that can be served in a deep dish, so if you are preparing for more people, increase the amounts accordingly. Here is what you need

INGREDIENTS REQUIRED (FIRST RECIPE): 6 eggs, 1 clove of leek, 6 pickled cucumbers, 200 g of ham, 200 g of Gouda cheese, 180 g of frozen and cooked corn, 3 tablespoons of mayonnaise, 2 tablespoons of sour cream or solid yogurt, 1 teaspoon of mustard, 1 /2 teaspoon of salt, 1/2 teaspoon of black pepper.

REQUIRED INGREDIENTS (SECOND RECIPE): 8 boiled eggs, 200 g of cheese, 5 tablespoons of mayonnaise, 4 cloves of garlic.

PROCEDURE FOR THE FIRST RECIPE: Hard boil the eggs for about 8-10 minutes. Then, let them cool, peel them and cut them in half, then cut each half into two or three strips and then into small cubes. Transfer the eggs to a deeper bowl where you will serve the cake or to a plastic bowl where you will just prepare it.

Cut off the top part of the leek and divide it lengthwise into two strips, then cut into small cubes. Cut the pickles in the same way, into strips, then into small cubes and add them to the bowl with eggs, along with the leeks. Cut the ham into cubes, and grate the cheese and add it to the bowl.

Cook the corn until soft, then drain and add to the bowl. Prepare the dressing on the side. Mix the mayonnaise, sour cream, mustard, salt and black pepper. Pour it over the salad and mix everything until the salad becomes creamy. Decorate with circles of boiled eggs and a few leaves of parsley.

PROCEDURE FOR THE SECOND RECIPE: Crush the cheese well with a fork. Boil the eggs hard and grate them and add them to the crushed cheese. Finely chop the garlic, grate it or crush it, whichever is easier for you or how you want it to feel in the salad.

Mix all the ingredients well and combine them with mayonnaise. Scoop out balls with a spoon and decorate with fresh parsley. See the details for the first recipe HERE , and for the second recipe HERE .