zigeunersalat-or-gypsy-salad

Zigeunersalat or Gypsy Salad

1 Review Add a Pic
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Patricia J
Recipe by  Patricia J

“I'm not a Swiss national, but have visited Switzerland. This is a salad that I enjoyed very much and was able to duplicate.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and cut into quarters.
  2. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and dice.
  3. In a medium bowl, toss together the potatoes, peas, salami, cheese, gherkins and French dressing until evenly coated.
  4. Line a large, shallow bowl with salad greens and top with the salad mixture. Garnish with the hard boiled eggs and anchovies.

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Review (1)

Rate This Recipe
Jessica Paige
10

Jessica Paige

Really enjoyed this salad recipe. Lessened the amount of peas, so that my husband would try it as he is not a true fan of that vegetable. Also made a homemade version of French dressing as I can't eat commercially made ones. Thanks Patricia J for sharing your recipe!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 427 cal
  • 21%
  • Fat
  • 29.5 g
  • 45%
  • Carbs
  • 22.8 g
  • 7%
  • Protein
  • 16.5 g
  • 33%
  • Cholesterol
  • 98 mg
  • 33%
  • Sodium
  • 921 mg
  • 37%

Based on a 2,000 calorie diet

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