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Zigeunersalat or Gypsy Salad

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."

Rate/Review | Read Reviews (1)

Prep Time:
15 Min

Cook Time:
20 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

2 eggs
2 potatoes
1 cup frozen green peas, thawed
1/4 pound salami, cut into strips
1/2 pound Swiss cheese, cut into strips
1/2 cup sliced sweet gherkin pickles
1 cup French dressing
1 (10 ounce) package mixed salad greens, rinsed and dried
1 (2 ounce) can anchovy fillets, drained

Directions

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.
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.
In a medium bowl, toss together the potatoes, peas, salami, cheese, gherkins and French dressing until evenly coated.
Line a large, shallow bowl with salad greens and top with the salad mixture. Garnish with the hard boiled eggs and anchovies.