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Preparation
Boil unpeeled potatoes and peeled carrots in salted water in separated pots.
Also, boil 2 eggs.
Cut half of an onion, pickles and carrots that are soft already into small cubes; combine them in a separate pot.
When the potatoes are almost done (soft outside with a slightly hard core in the middle), take them out, peel and slice them and finally add them to the pot full of vegetables.
It is time to add the mayonnaise now.
Last ingredients are eggs; mix them into the salad.
For even better taste use salt and black pepper.
Leave it in the fridge for a couple of hours before serving.
Also, boil 2 eggs.
Cut half of an onion, pickles and carrots that are soft already into small cubes; combine them in a separate pot.
When the potatoes are almost done (soft outside with a slightly hard core in the middle), take them out, peel and slice them and finally add them to the pot full of vegetables.
It is time to add the mayonnaise now.
Last ingredients are eggs; mix them into the salad.
For even better taste use salt and black pepper.
Leave it in the fridge for a couple of hours before serving.
Ingredients
- Potatoes – 4-5 bigger pieces
- Onion – a half
- Sweet peas – medium can
- Carrots – 3 pieces
- Eggs – 2 pieces
- Mayonnaise – 6-7 tablespoons (tbsp)
- Salt, black pepper, paprika
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