A creamy meze of boiled potato, carrot and peas with pickles in a mayonnaise and yogurt dressing; loved in sandwiches and on cold buffets.
Ingredients
Instructions
- 1
Boil the potatoes in their skins for 25 minutes, then peel, cool and cut into 1 cm cubes.
- 2
Dice the carrots the same size and boil for 8-10 minutes until tender.
- 3
Add the frozen peas to the same pot for the last 3 minutes; drain the carrots and peas, rinse under cold water and drain well.
- 4
Dice the pickled cucumbers small and squeeze out their liquid.
- 5
In a large bowl, stir the mayonnaise, yogurt and salt until smooth.
- 6
Add the potatoes, carrots, peas and pickles and fold gently without mashing.
- 7
Chill for at least 30 minutes and serve cold.
Nutrition
Per serving
| Calories | 263 kcal |
|---|---|
| Protein | 3 g |
| Carbs | 15 g |
| Fat | 22 g |
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