Ingredients

200 g cold cooked meat with
assorted cold cuts (ham, salami, etc.)
200 g cold cooked waxy potatoes
100 ml mayonnaise
1 medium gherkin
2 hard-boiled eggs
salt & pepper
Tabasco sauce (optional)
smoked paprika

lettuce leaves
pickled pearl onions
gherkin slices
curly parsley 

Preparation

Cut the meat and potatoes into small cubes or thin strips.

Mix with 1 tablespoon of mayonnaise.

Finely chop the pearl onions and gherkin.

Combine with the meat and potato mixture.

Season with salt and pepper (and Tabasco, if desired).

If the mixture is too firm, add a little vinegar from the jar of pearl onions and some extra mayonnaise.

Wash the lettuce, dry thoroughly, and arrange the larger leaves on a serving platter.

Reserve a few smaller lettuce leaves for garnish.

Arrange the Russian salad (Huzarensalade) on top of the lettuce.

Peel the eggs, cut them lengthwise in half, and place them on top of the salad.

Spoon over the remaining mayonnaise.

Garnish with slices of gherkin and finely chopped parsley.

Lightly sprinkle the salad with smoked paprika for extra colour.

Serve with crusty baguette and butter.