Spanish pea salad

Ingredients for 4 servings:

• 1 kg potatoes
• 500 g carrot(s)
• 300 g peas, frozen
• 2 eggs, hard-boiled
• 125 ml olive oil
• 4 tbsp lemon juice
• 1 garlic clove(s)
• 2 tbsp capers with 2 tbsp liquid
• 1 tsp mustard
• 1 bunch of parsley
• salt and pepper
• Sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 5 minutes

Peel and roughly dice the potatoes. Cook in boiling salted water for about 10 minutes. Pour into a colander, rinse with cold water, and drain. Peel and dice the carrots. Cook the diced carrots and peas in salted water for about 5 minutes. Pour into a colander and drain. Separate the egg whites and yolks, finely chop the egg whites, and set aside. Mash the egg yolks with a fork. For the dressing, mix the oil, lemon juice, crushed garlic clove, capers with their liquid, mustard, and crushed egg yolk. Season with salt, pepper, and a pinch of sugar. In a bowl, toss the potatoes, carrots, and peas with the dressing and let stand for at least 30 minutes, then season again. Roughly chop the parsley. Finally, sprinkle the salad with chopped parsley and chopped egg whites.