- serves 4-6 people
- preparation 10 minutes
- cooking 25 minutes
- difficulty Easy level
Ingredients
- 3 medium potatoes, unpeeled
- 3 carrots, unpeeled
- 3 eggs
- 1 cup frozen peas
- 1 small onion, finely chopped
- 2 large dill pickles, finely chopped
- 1 cup whole egg mayonnaise
- 1 tbsp finely chopped dill
- Salt and black pepper
Resting time: 30 minutes
Instructions
- Combine the potatoes and carrots in a large saucepan, then cover with cold water and bring to a simmer. Simmer for 25 minutes until tender. Drain well and allow to cool to room temperature. Peel with a paring knife and cut into 1 cm cubes.
- Bring a small saucepan of water to a boil and boil the eggs for 8 minutes. Refresh in iced water, then peel and cut into 1 cm cubes. Pour boiling water over the peas and stand for 1 minute, then drain and cool to room temperature.
- Combine the potatoes, carrots, eggs, peas and remaining ingredients in a large bowl and mix gently to combine. Season well with salt and pepper. Allow to stand for 30 minutes if you can, before serving. It will improve over time.
Photography by Jiwon Kim.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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