French-style potato salad with peas and eggs

Tip: tap a step to mark it as done.

1. Boil the potatoes, carrots, and eggs

   30 min

   Wash the potatoes and carrots and boil them unpeeled until tender, about 20 minutes for the carrots and about 25 minutes for the potatoes. Hard-boil the eggs for 10 minutes, then cool them in cold water.

2. Cook the peas

   5 min

   Add the peas to boiling salted water, cook for 3 minutes, then drain and let cool.

3. Chop the ingredients

   20 min

   Peel the cooled potatoes and carrots and cut them into small cubes. Dice the eggs, pickles, and peeled, cored apple the same way. Finely chop the onion.

4. Mix the salad

   5 min

   Stir the mayonnaise and mustard together, add all the ingredients, season with salt and pepper, and mix gently.

5. Chill the salad

   2 hr

   Cover the salad and refrigerate for at least 2 hours to let the flavors develop.

Tip: Cut the apple just before mixing to keep it from browning. The salad tastes best the next day and keeps in the refrigerator for two to three days.

This recipe was translated from the Slovak original: Francúzsky šalát s hráškom, mrkvou, jablkom a vajíčkom