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Salad "Horseshoe of Luck" – a simple recipe
Instructions
I start with the ingredients that take time. I scrub the potatoes thoroughly with a brush and boil them in their skins in salted water for 20–25 minutes until done (I check with a fork). I lower the eggs into boiling water and cook them for exactly 10 minutes for a firm yolk. After cooking, I cool both the potatoes and the eggs in cold water for 10 minutes – this way they peel more easily and do not crumble when grated.
I peel the onion and slice it into thin half-rings or quarter-rings. I make a quick marinade: I pour a glass of fresh boiling water into a bowl and add a tablespoon of 9% vinegar, a teaspoon of sugar and a pinch of salt. I drop the onion into the hot marinade and leave it for 25–30 minutes. Marinating removes the bitterness and sharpness; the onion becomes soft and slightly sweet-and-sour, perfect for layered salads.
I peel the cooled eggs and potatoes. I grate each ingredient separately on a coarse grater – for a layered salad this is the ideal texture. I add a little salt to the potatoes (just a pinch), as they are bland on their own. I pull the crab meat (or sticks) apart into thin strands by hand – this looks nicer and more natural than cutting with a knife.
I drain all the liquid from the canned corn through a sieve – excess moisture would make the lower layers of the salad watery. I put the processed cheese in the freezer for 15–20 minutes – chilled, it grates easily on a coarse grater and does not stick. I grate the cheese and immediately mix it with the finely chopped prunes and the chopped walnuts – this will be one of the layers.
I tip the pickled mushrooms into a colander and let the marinade drain for 3–5 minutes. I leave the small mushrooms whole and cut the larger ones into thin strips. I take the marinated onion out of the marinade, squeeze it lightly to remove the liquid and mix it with the mushrooms – they will form one layer and give the salad a piquant note.
I make a garlic mayonnaise: I press 1–2 cloves of garlic into 150 ml of mayonnaise and mix thoroughly. The garlic adds a light piquancy to each layer without being sharp. For a less pronounced garlic flavour, use only 1 clove.
I choose a large flat dish (at least 30 cm in diameter) to serve the salad on – it is impossible to move the finished "Horseshoe" without damaging it. I lay out the first layer of grated potato in the shape of a horseshoe – two semicircles joined at the bottom. The width of the layer is about 7–8 cm and the thickness about 1.5 cm. I spread it with a thin layer of garlic mayonnaise.
For the second layer I spread the mixture of pickled mushrooms and onion evenly – they give the salad its characteristic mushroom aroma and a pleasant tang. I try to keep the horseshoe shape, not going beyond the edges of the potato. I press the layer down lightly with a spoon.
The third layer is the mixture of processed cheese with prunes and walnuts. I add 2–3 tablespoons of mayonnaise to it to bind it and stir. I spread it in an even layer over the mushrooms. The prunes add a sweetish note, and the walnuts a pleasant crunch and texture.
For the fourth layer I lay out the crab meat pulled into strands (or sliced crab sticks). I distribute it evenly over the whole surface of the horseshoe and spread it with a thin layer of garlic mayonnaise. The crab layer adds a seafood flavour and tenderness.
For the final top layer I lay out the grated eggs – they create a beautiful yellow surface. I gently level it with a spoon and spread it with the remaining garlic mayonnaise. I tidy up the edges of the horseshoe with a knife or spatula, giving it a clear shape.
I decorate the finished "Horseshoe of Luck": I arrange walnut halves around the edge, and decorate the centre and sides with corn kernels – they create a bright yellow-gold contrast and support the festive theme. You can add a few sprigs of fresh herbs. I put the salad in the refrigerator for 1–2 hours so the layers can soak.
FAQ
Can I replace crab meat with crab sticks? +
Yes, crab sticks are an excellent and more affordable substitute. Cut them into thin strips or pull them apart into strands. The flavour of the salad will hardly change, while the cost will drop considerably.
What can replace prunes? +
Dried apricots (cut into small pieces), dried cranberries or raisins will work. Or simply increase the amount of walnuts – the salad will be less sweet but still tasty.
How many hours before serving should I assemble the salad? +
Ideally 1–2 hours – this is enough time for it to soak, but the layers will not yet have gone soggy. If you assemble it in the morning and serve it in the evening, the bottom potato layer may turn watery.
Can I make the salad without mayonnaise? +
You can replace the mayonnaise with a mixture of 20% sour cream and mustard (5:1) or with Greek yoghurt seasoned with salt and garlic. The flavour will be lighter and the calorie content lower, but the consistency may be less firm.
Why did my salad turn out watery? +
Most likely you did not drain the liquid from the corn, did not squeeze the marinated onion, or the potato was too wet. All the ingredients should be as dry as possible before assembling.
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