• Difficulty: 1
  • Cost: 1
  • Preparation: 1
  • Doses: 4

A salad made with cooked or mixed vegetables (cooked and raw). Cheerful and colorful, a perfect dish for parties, homemade aperitifs and buffets.


  • 2 medium carrots
  • 2 small potatoes
  • 200 gr peas
  • mayonnaise
  • 1 hard- boiled egg
  • pickled gherkins


  1. Scratch the surface of the carrots, wash them, dry them, cut them in half, remove the central part and cut them into cubes.
  2. Peel and cut the potatoes into small pieces.
  3. Bring a pot of salted water to a boil and dip the carrots in it first. Let them blanch for 2/3 minutes and pull them up with a skimmer putting them to drain.
  4. Then dip the peas in them and cook even those for a few minutes, then put them to drain together with the carrots. Finally, cook the potatoes for 5 minutes.
  5. When the ingredients are well drained and cooled, pass them in a bowl in which to mix them with the mayonnaise.
  6. Arrange the mixture on a serving dish, giving it the shape you want and decorate with hard-boiled eggs and pieces of carrot or even with blanched and shelled shrimps.

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