Zigeunersalat (Gypsy Salad)

Total Time

35 Minutes

Servings

8

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

Instructions

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.