🇲🇳 Mongolian Cuisine

Niislel Salat

Capital City Salad

Prep Time 40 min

Servings 6

Difficulty Easy

Calories 330 kcal

A hearty Mongolian potato salad with diced vegetables, eggs, and meat dressed in mayonnaise. Named after Ulaanbaatar, it is a fixture at every celebration.

Ingredients

4 medium potatoes, boiled and diced
3 hard-boiled eggs, diced
200g cooked beef or chicken, diced
2 carrots, boiled and diced
1 cup green peas, cooked
3 pickled cucumbers, diced
1/2 cup mayonnaise
1 tsp salt
1/2 tsp black pepper

Instructions

1 Boil potatoes and carrots until tender. Cool completely, then dice into 1cm cubes.
2 Dice hard-boiled eggs and cooked meat to the same size as the vegetables.
3 Combine potatoes, carrots, eggs, meat, peas, and pickled cucumbers in a large bowl.
4 Add mayonnaise, salt, and pepper. Fold gently until everything is evenly coated.
5 Refrigerate at least 1 hour before serving to let flavors meld.
6 Mound on a serving plate. This salad improves on the second day.

Did You Know?

Niislel salat is essentially the Mongolian version of Russian Olivier salad, adapted during decades of Soviet cultural exchange.