Pickled zucchini salad with potatoes, eggs and green peas

The peculiarity of this salad of courgettes with potatoes, green peas and eggs lies in the unusual preparation of the products. The zucchini are pre-marinated and the potatoes are fried. Thanks to these simple manipulations, the taste of the salad is very unusual.

Ingredients

• Potatoes - 420 g
• Zucchini - 280 g
• Canned green peas - 250 g
• Bulgarian pepper - 130 g
• Eggs - 3 pcs.
• Onions - 100 g
• Fresh dill - 20 g
• Mayonnaise - 2-3 tbsp. spoons
• Vinegar 9% - 20 ml
• Vegetable oil for frying potatoes - 2 tbsp. spoons
• Sugar - 10 g
• Salt to taste
• Ground black pepper - to taste

Directions

1. For this salad, it is better to choose young zucchini without coarse seeds.
2. Drain the liquid from the canned peas.
3. We marinate the zucchini. To do this, peel them, cut them into small cubes, add vinegar, sugar and 1 teaspoon of salt.
4. Stir the zucchini and leave for at least 1 hour. During this time, the zucchini must be mixed several times.
5. After the zucchini is marinated, drain the resulting juice.
6. Peel and cut the potatoes into small cubes.
7. Fry the potatoes in a pan in vegetable oil for about 10 minutes, until soft and golden brown. Let the finished potatoes cool completely.
8. Boil eggs hard-boiled (8 minutes after boiling water), cool in cold water, peel and cut into cubes.
9. Peel the onions and cut them into small cubes.
10. Peel the bell peppers and cut them in the same way.
11. Finely chop the dill.
12. Combine zucchini, potatoes, eggs, onions, bell peppers, dill and green peas in a bowl. Add mayonnaise, black pepper and salt.
13. We mix all the components.
14. Marinated zucchini salad with potatoes, eggs and green peas is ready.
15. Bon Appetit!