Romanian potato salad with mayonnaise

Method

1. 1

   Cooking

   Boil the potatoes and carrots in their skins in salted water until tender, then leave them to cool and peel them.

   25 min
2. 2

   Preparing the peas

   Cook the frozen peas in boiling salted water for two to three minutes, then drain and leave them to cool.

   5 min
3. 3

   Chopping

   Dice the cooled potatoes and carrots into even pieces of about half a centimetre, and finely chop the eggs.

   10 min
4. 4

   Mixing

   In a large bowl, combine the vegetables, peas, egg and pickled gherkins.

5. 5

   Dressing

   Mix the mayonnaise with the mustard, salt and pepper, then gently fold it into the salad.

6. 6

   Resting

   Cover and refrigerate for at least an hour so the flavours can meld. Sprinkle with parsley before serving.

   60 min