Zigeunersalat or Gypsy Salad

Patricia J 0

"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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35 m servings 427 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 427 kcal
  • 21%
  • Fat:
  • 29.5 g
  • 45%
  • Carbs:
  • 22.8g
  • 7%
  • Protein:
  • 16.5 g
  • 33%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 921 mg
  • 37%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  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.



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...