John Myers
Ingredients for 4 servings:
- 8 m.-sized potatoes, waxy
- salt water
- 4 m.-sized carrot(s)
- ½ celeriac
- 1 onion(s)
- 3 gherkins
- 1 can peas
- ¾ jar mayonnaise, half-fat
- salt and pepper
- some cucumber juice
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour
with a special celery note
Wash the potatoes and place them in salted water. Quarter half the celery root and add it to the water. Bring both to a boil. After 15 minutes of cooking, add the washed carrots so they don’t get too soft. After another 15-20 minutes, drain the firm vegetables and let them cool. When the potatoes, celery, and carrots have cooled, peel them and cut them into small cubes. Then dice an onion very finely and place it in hot water. This will remove the harsh onion flavor from the onion and give the salad a spicy note. After 1-2 minutes, drain the water and add the diced onion to the rest of the vegetables in a bowl. Chop the gherkins into small pieces and finally add the drained peas to the bowl. Season the salad with the mayonnaise, a little pickle juice from the jar, and salt and pepper.
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