Servings: 8 servings
- Medium size pot
INGREDIENTS
- 5 medium russet/Idaho potatoes
- ¼ cup coarse salt
- 3 medium carrots, peeled and cubed
- 2 hard boiled eggs, cubed
- 5 large pickles, cubed
- 1 cup peas, canned or frozen
Dressing:
- 2 tablespoons mayonnaise
- 1 teaspoon mustard
- 1 flat teaspoon sugar
- 1 flat teaspoon coarse salt
- ¼ teaspoon ground black pepper
- ½ lemon, juiced
Topping:
- 2 scallions (green part only), chopped
INSTRUCTIONS
- Preheat the oven to 375 °F (190 °C).
- For baking, spread the coarse salt at the bottom of a baking pan and place the potatoes on top. Bake for about 40 minutes, or until the potatoes are tender. Remove from the oven and refrigerate for 2 hours.
- Boil the cubed carrots in a small pot for about 15 minutes until they are tender. Meanwhile, combine all the dressing ingredients in a small bowl.
- Peel the potatoes, cut into cubes and place in a large bowl. Add the pickles, eggs, peas and carrots. Pour the dressing over the salad and mix carefully so as not to break the potatoes and carrots. Garnish with the scallions.
RECIPE NOTES
This salad is best served cold, and its taste improves after a few hours in the fridge. If you’re planning on making the salad for an event, It is recommended to prepare it the night before or at least a few hours prior to it.