Layered Potato Salad with Sprats and Egg

1. 1 Eggspack 10 pcs ≈ $1.93 1 pcs
2. 2 Potatoes≈ $2.19 per kg 120 g
3. 3 Canned saurypack 240 g ≈ $3.00 100 g
4. 4 White cabbagepack 1.2 kg ≈ $2.40 55 g
5. 5 Onions≈ $1.60 per kg 20 g
6. 6 Carrots≈ $1.50 per kg 20 g
7. 7 Garlic≈ $10.00 per kg 5 g
8. 8 Mayonnaise 30 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Boil the potatoes² in their skins until tender (20–25 minutes) and the egg hard-boiled (10 minutes). Cool, then peel.

2. Cube the potatoes² and egg into small pieces. Finely chop the onion⁵, shred the cabbage thinly, and lightly mash it by hand.

3. Grate the carrot⁶ finely, mix with pressed garlic⁷ and 10 g mayonnaise.

4. Mash the sprats with a fork, discarding the liquid from the can.

5. Layer on a plate: potatoes², 10 g mayonnaise, sprats, and onion⁵.

6. Top with cabbage, spread the remaining mayonnaise, then add the carrot⁶-garlic⁷ mix and chopped egg.

7. Let the salad chill in the fridge for 20 minutes before serving.