I found this recipe while I was exploring some distant and unknown cuisines (at least for me), I had all the ingredients and I prepared it right away... I must say that both me and my husband definitely enjoyed this salad!
Some of you may have the recipe already as it's quite a famous salad, but for those of you who don't, here it is... :)
The ingredients you'll need:
And this is how you can prepare it in 30 minutes total:
- Bring some water to boiling (app. 1,5 l) and add 1/2 teaspoon salt when it starts boiling. (not before, as it will prolong the time water needs to boil). Peel the potatoes and cook them. Be careful not to overcook them as they will fall apart and become a purée later when mixing the salad. When potatoes are cooked, drain and let them cool a bit and then cut into bite-sized pieces. If you want to reduce the preparation time even more, you can cut them first, and then cook them as described above.
- Chop the carrots into circles and cook along with peas. You can cook them in the same time and same pot with potatoes or do it in a separate pot. The choice is yours, but less dishes to wash is always good :) If you decide to cook them together with potatoes, add them when potatoes are half-cooked. Drain and cool slightly.
- Cook the eggs. They should be hard boiled. Peel and let them cool a bit. Chop into small bites.
- Now, it's mixing time :) Combine vegetables, eggs, olives cut in half, mayo, mustard and vinegar, add some salt and pepper to taste and mix well. If you wish, you can add some parsley. I'm not really a parsley lover when it comes to salads, so I didn't put any...
- Chill in a fridge for 5-10 minutes before serving and enjoy!
Notes: instead of fresh or frozen peas that should be cooked before serving, you can use canned ones and simply add them when combining in step 4. Note that this salad is more delicious when using fresh peas, but canned can do the job as well when working with deadlines :)