Sałatka Jarzynowa (Polish Vegetable Salad with Peas and Egg)
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Ingredients
- 400 g waxy potatoes
- 3 carrots
- 150 g frozen peas
- 3 eggs
- 3 gherkins
- 4 tbsp mayonnaise
Nutrition (per serving)
- Calories
- 289 kcal
- Protein
- 10.4 g
- Carbohydrate
- 24.5 g
- of which sugars
- 5.8 g
- Fat
- 15.4 g
- of which saturates
- 2.3 g
- Fibre
- 5.5 g
- Salt
- 0.83 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the waxy potatoes and carrots together for 15-18 minutes until tender, then drain and leave to cool completely. Dice once cool.
- 2
Cook the frozen peas in boiling water for 3 minutes, then drain and cool.
- 3
Hard-boil the eggs in a pan of water for 9 minutes, then cool under cold running water, peel and dice.
- 4
Mix the diced potato, carrot, peas, egg and chopped gherkins with the mayonnaise until well coated.
- 5
Chill for at least 20 minutes before serving.
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