Baked potato salad with smoked brisket

Salad is a dish that is very often prepared both for any holidays and on ordinary days. I suggest you prepare an amazing salad with a spicy pungency, thanks to mustard dressing, based on basic simple ingredients - potatoes, pickled cucumbers, smoked brisket and eggs.

Ingredients

• Potatoes - 600 g
• Eggs - 3 pcs.
• Hard cheese - 60 g
• Pickled cucumber - 2 pcs.
• Smoked brisket - 80 g
• Vegetable oil - 2 tbsp. l.
• Bulb onions - 1 pc.
• Mayonnaise - 2 tbsp. l.
• Mustard - 1 tbsp l.
• Salt - 1/2 tsp
• Ground black pepper - a pinch
• Green onions - for decoration

Directions

1. Cut the brisket into small strips.
2. Peel the potatoes, rinse under running water, dry with a napkin and cut into potato wedges. Season with salt, pepper and cover with vegetable oil.
3. Place the potato wedges on a baking sheet lined with foil. Bake in an oven heated to 220 degrees until tender.
4. Chop the onions into small cubes, and chop the pickled cucumber in semicircles.
5. Grate hard cheese on a fine grater.
6. Boil the eggs for 10-12 minutes, until steep. Refrigerate them in cold water. Shell the eggs. Cut into wedges.
7. Fry the brisket in a skillet without oil for 4-5 minutes over low heat. (If using bacon, fry with a little oil.)
8. Combine mayonnaise, mustard, pepper, chopped onion and grated cheese in a common bowl.
9. Add the fried brisket and chopped pickled cucumbers to the same container.
10. Place the prepared baked potatoes and two chopped eggs in a salad bowl.
11. Mix all ingredients gently.
12. Serve, garnish with egg wedges and chopped green onions.
13. Potato salad with smoked brisket and pickled cucumbers is ready, bon appetit!