John Myers
Potato Salad with Carrots and Peas …
The perfect potato salad with carrots and peas … recipe with a picture and simple step-by-step instructions.
- 8 Potatoes
- 6 Carrots
- 150 g Frozen peas
- 2 size Roughly diced onions
- 1 tablespoon Oil
- 3 tablespoon White wine vinegar
- Salt
- Black pepper from the mill
- 0,5 teaspoon Sugar
- 0,5 portion Homemade mayonnaise
- 1 bunch Chopped parsley
- Wash and peel the potatoes and carrots and cut them into fine cubes suitable for salad. Cover the potatoes with water and cook them gently for about 7 minutes. Then add the diced carrots and cook for another 7 minutes. Finally add the frozen peas and cook for another 3 minutes.
- During this time, put the coarsely diced onions in a pan with a little oil over a very mild heat, just allow them to become translucent (but do not “fry” them), then put them to one side.
- Drain the cooked potatoes with the carrots and peas (collect some stock) and drain, then place in a sufficiently large bowl, add the translucent onions, stir with vinegar, salt, pepper and sugar and leave to cool, covered.
- When the bowl with the salad no longer feels “warm”, fold in the mayonnaise with the chopped parsley and let the salad cool for a few hours in the refrigerator.
- Then season again to taste and, if it is too firm, stir in some of the collected stock or cream of your choice until it has a nice thick consistency. We enjoyed the vegetable potato salad with a heated sausage.
- The homemade mayonnaise is here in my cookbook: Mayonnaise …
- Another tip from me for mayonnaise salads: Always before the mayonnaise is folded in, simply put a few individual pieces of ingredients aside, which will then come over the finished, mayonnaise-covered salad. So it looks much more colorful and appetizing and you can see what is in it right away.
- I’m happy about picture no. 8 that Stine (Eos8) gave me for my recipe, thank you very much for it.
Facebook Comments