Description
This delicious delicate salad is perfect as a summer meal, but also works great as a buffet dish.
Ingredients
Scale
- 1 kg potatoes
- 6 large gherkins
- 1/2 cup carrot
- 2 large shallots
- 200 gram cooked beef or veal
- 1/2 cup peas (frozen)
- 8 tbsp mayonnaise
- salt and pepper
- 2 tbsp gherkin juice (coming from the gherkin jar)
- 200 gram cooked beef or veal
- Garnishes of preference
Instructions
- Peel the potatoes. Quarter large ones, leave small ones whole.
- Place in a pan, cover with water, season with some salt.
- Bring to the boil and cook until tender (check by pricking a potato with a pointy knife: if there is resistance, the potatoes are not cooked; if it slides in they are cooked). Leave to cool to a temperature you can handle them.
- Meanwhile, finely dice the gherkins, shallots (both 0,25 cm cubes), carrots and cooked meat (both 0,5 cm cubes).
- Bring a pan of water to the boil, add the carrot cubes, cook for 30 seconds, then add the frozen(!) peas and cook another 15 seconds. Drain immediately and place in a bowl.
- Make the sauce by combining the mayonnaise and gherkin juice. Season strongly with salt and pepper, as all the ingredients in the salad will have only a thin coating of this dressing.
- Now the potatoes are cool enough to handle, slice them in cubes of 1 cm.
- Mix the potatoes, gherkins, carrots, shallots, peas, meat and sauce carefully. Because the potatoes are still a little warm, they will soak up some of the sauce and will give the salad a lukewarm serving temperature. Some people like the salad fridge-cold, but this will go at the cost of taste.
- Present and garnish in the way you like.
Notes
The proportions in the recipe are partly based on preferences. If you don’t like gherkins, use less. If you rather have some more vegetables, do so. Etc.
- Category: Main
- Cuisine: Dutch