作法
- 馬鈴薯帶皮整顆煮 25 分鐘。放涼後去皮切成 1 公分丁。
- 紅蘿蔔整根煮 18 分鐘。放涼後去皮切成 1 公分丁。
- 青豆於加鹽滾水中汆燙 90 秒，瀝乾。
- 在大碗中混合馬鈴薯丁、紅蘿蔔丁、青豆、火腿、酸黃瓜、水煮蛋丁、洋蔥末與蒔蘿。
- 分次加入美乃滋，輕輕拌勻—美乃滋應均勻包裹食材但不至於淹沒它們。加入鹽與胡椒。
- 至少冷藏 2 小時再上桌—靜置時味道會融合。冷食，於蒙古宴席中作為配菜。
Common questions
Can 首都沙拉（Niislel Salat） be made ahead?
首都沙拉（Niislel Salat） 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 首都沙拉（Niislel Salat） spicy?
首都沙拉（Niislel Salat） 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 首都沙拉（Niislel Salat） 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 首都沙拉（Niislel Salat） to make at home?
首都沙拉（Niislel Salat） is approachable for a home cook with basic stove skills — total time about 55 minutes, no special technique required.
Can 首都沙拉（Niislel Salat） 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
首都沙拉是蒙古版的俄式奧利維耶沙拉—蘇聯時期的文化引進，已徹底融入蒙古飲食。這道菜出現在每場蒙古宴會、婚禮與白月節餐桌上。蒙古版偏好把食材切得極細，與俄式較粗獷的版本明顯不同。蒙古的首都沙拉常用香腸（Kolbasa）取代火腿，反映俄式血脈。這道菜被視為節慶料理，而非日常便菜。
