做法
- 土豆带皮整个煮25分钟。冷却、去皮、切1厘米丁。
- 胡萝卜整根煮18分钟。冷却、削皮、切1厘米丁。
- 豌豆在加盐沸水中焯90秒。沥干。
- 在宽口碗中混合切丁的土豆、胡萝卜、豌豆、火腿、酸黄瓜、白煮蛋、冰浸洋葱和莳萝末。
- 慢慢加入蛋黄酱,轻拌——蛋黄酱应裹住所有食材,但沙拉不至于淹没。加盐和胡椒。
- 上桌前冷藏至少2小时——风味会随静置融合。冷食,作为蒙古宴席配菜。
Common questions
Can 蒙古首都沙拉 be made ahead?
蒙古首都沙拉 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 25 minutes.
Is 蒙古首都沙拉 spicy?
蒙古首都沙拉 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 蒙古首都沙拉 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 蒙古首都沙拉 to make at home?
蒙古首都沙拉 is approachable for a home cook with basic stove skills — total time about 55 minutes, no special technique required.
Can 蒙古首都沙拉 be scaled up or down?
This recipe is written for 6 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
蒙古首都沙拉是蒙古版的俄罗斯奥利维耶沙拉——苏联时期的文化输入,如今已彻底蒙古化。这道菜出现在每场蒙古宴会、婚礼和白月节餐桌。蒙古偏好把食材切得极细,使其与较粗犷的俄罗斯版本不同。蒙古首都沙拉常用香肠(kolbasa)而非火腿,反映俄罗斯传统。这道菜被视为庆典菜,而非日常。
