Ingredients:
- 450 g Friglo Original Russian salad mix
- 2 eggs
- 150 g ham
- 150 g chicken breast
- 200 g mayonnaise
- 1 tsp mustard
- 100 g pickles (gherkins)
- 8 medium potatoes (about 1.2 kg)
- 50 g butter
- Salt
Preparation:
In boiling salted water, cook the chicken breast, then remove and let it cool completely. In the same water, hard-boil the eggs (12-15 minutes from the boil). Cool the eggs and peel them.
In fresh boiling salted water, cook the Friglo for Russian salad vegetables for about 10 minutes, drain well, and let cool.
In a bowl, combine the prepared vegetables, finely chopped pickles, ham, chicken breast, and hard-boiled eggs. Add the mayonnaise and mustard. Season to taste with salt and pepper and mix gently. Chill the salad in the refrigerator.
Preheat the oven to 200 °C.
Wash the potatoes thoroughly and leave the skins on. Wrap each potato individually in aluminum foil and bake in the preheated oven for about 45-50 minutes.
Check doneness with a toothpick or wooden skewer—the potato should offer no resistance.
In fresh boiling salted water, cook the Friglo for Russian salad vegetables for about 10 minutes, drain well, and let cool.
In a bowl, combine the prepared vegetables, finely chopped pickles, ham, chicken breast, and hard-boiled eggs. Add the mayonnaise and mustard. Season to taste with salt and pepper and mix gently. Chill the salad in the refrigerator.
Preheat the oven to 200 °C.
Wash the potatoes thoroughly and leave the skins on. Wrap each potato individually in aluminum foil and bake in the preheated oven for about 45-50 minutes.
Check doneness with a toothpick or wooden skewer—the potato should offer no resistance.
