Ingredients:

  • 4 medium potatoes
  • 3 medium carrots
  • 1 cup frozen peas
  • 4 hard-boiled eggs
  • 5-6 small pickles (cornichons)
  • 1 small onion
  • 1 pound cooked chicken breast or ham (optional)
  • 1 cup mayonnaise
  • Salt and pepper to taste

Instructions:

  1. Cook the Vegetables:

    • Peel the potatoes and carrots, then cut them into small cubes.
    • Cook the potatoes, carrots, and peas in boiling salted water until tender (about 10-15 minutes for potatoes and carrots, 5 minutes for peas). Drain and let cool.

  1. Prepare Other Ingredients:

    • Peel and chop the hard-boiled eggs into small pieces.
    • Dice the pickles and onion finely.
    • If using chicken or ham, cut it into small cubes.

  2. Combine Ingredients:

    • In a large mixing bowl, combine the cooked vegetables, eggs, pickles, onion, and chicken or ham.
    • Add the mayonnaise and mix gently until all ingredients are well-coated.

  3. Season and Chill:

    • Season with salt and pepper to taste.
    • Cover the salad and refrigerate for at least an hour before serving to allow the flavors to meld.

  1. Serve:

    • Serve chilled as a side dish or appetizer. It pairs well with fresh bread or as part of a larger meal spread.


Thank You