Potato Salad With Carrots And Peas - A Recipe With A Photo Step By Step

Cool salad for every day! It looks like Olivier only externally. The salad tastes quite distinctive and interesting. Recommend!

Ingredients

Potatoes - 500 g

Carrots - 70 g

Frozen peas - 120 g

Sour cream - 170 g

Vegetable oil - 1 tablespoon

Lemon juice - 2 tsp

Mustard (sauce) - 1 tsp

Salt to taste

Spices to taste

• 88 kcal
• 1 h. 30 min.
• 5 minutes.
• 1 h. 35 min.

Photo of the finished dish

Step by step recipe with photo

The absence of cucumbers in this recipe made the dish exactly match its name. It's more potato! The child, who loves all sorts of olives more, was not delighted, looked incredulously, but ate it.

Boiled peas give a special taste. Carrots are completely lost in the overall flavor range, but they add brightness and make the salad colorful.

As usual, we use spices, we can't do without them! To prepare potato salad with carrots and peas, I recommend ground black pepper (I buy it in peas and grind it myself in a coffee grinder), turmeric (it will give a cool yellowish tint and, in principle, a useful thing for the body), a little asafetida (100%, the most expensive ingredient). I also used black Indian salt in this recipe to add a light egg flavor.

The weight of the potatoes is indicated raw.

Carrots should be washed, peeled and cut into small cubes. Together with the peas, pour boiling water over the carrots to cover, and after boiling, cook for 5-10 minutes until the peas are fully cooked. Focus on it! Put potatoes to boil in parallel.

Make a dressing sauce. To do this, combine sour cream, vegetable oil, mustard, spices, lemon juice and salt. We mix and send to the refrigerator until the desired time.

After removing the broth, transfer the finished carrots and peas to a spacious bowl.

We also send potatoes there, boiled until cooked in uniforms, peeled and cut into small cubes.

We fill the salad with the previously prepared dressing. It is important that the salad products are not hot when pairing with the sour cream dressing. Ideally, all ingredients should be at the same temperature.

It is permissible to season lukewarm ingredients with cold dressing, but it is better to do this immediately before serving and do not leave the salad for tomorrow.

Stir the salad, adjust the taste for salt. If necessary, add fresh herbs and serve this beauty to the table!

I recommend serving potato salad with carrots and peas with delicious brown bread.

Enjoy your meal!