Leek and Egg Salad
A delicate Polish salad with mild leek, hard-boiled eggs, sweet corn and crisp apple in a mayonnaise dressing.
Ingredients
- leek1 pcs
- eggs4 pcs
- water1000 ml
- apple1 pcs
- canned corn150 g
- mayonnaise80 g
- salt1 to taste
- ground black pepper1 to taste
Instructions
Put the eggs in a saucepan, cover with water, bring to a boil and cook for 8 minutes. Transfer to cold water, let cool, peel and dice.
Rinse the leek, trim off the root end and dark green leaves, slice the white part lengthwise and cut into thin half-rings.
Transfer the leek to a sieve, pour boiling water over it, leave for 1 minute, then rinse with cold water and pat dry well. This will soften the flavor.
Peel the apple, remove the core and cut into small cubes. Drain the corn in a sieve and let the liquid run off.
In a bowl, combine the leek, eggs, apple, corn and mayonnaise. Stir so the dressing coats the ingredients evenly.
Add salt and black pepper to taste, gently stir again and refrigerate the salad for 15 minutes.
Serve chilled as an appetizer, a side dish for meat, or a spread on bread.
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