This side dish is traditionally served over the festive periods like Christmas in the most parts of the Europe. It's unclear how and who invented this recipe, we might call it folk recipe. Nowadays this side dish is common also outside of festive periods.
Prep Time1 hrCook Time30 minsTotal Time1 hr 30 mins
Ingredients
1 kg cooked potato
100 g cooked carrot
80 g canned peas
100 g pickled cucumbers
50 g salted white onion
250 g mayonnaise
4 hard boiled eggs
80 g mustard
1 tsp Worcester sauce
200 ml Light cream 12%
Brine
30 g sugar
50 ml vinegar
20 ml water
1 tsp black pepper
1 tsp salt
Directions
1
- Cook potatoes and carrot in pressure-cooker for 10 minutes on 60kpa with auto pulse release.
- Cook eggs on trivet in pressure-cooker 8 minutes on 80kpa with quick release.
- Salt diced onion and set aside until softened and released liquid.
- Mix all together, sit in fridge for at least hour before serving.
2
Brine can be replaced with juice from pickles.
Ingredients
1 kg cooked potato
100 g cooked carrot
80 g canned peas
100 g pickled cucumbers
50 g salted white onion
250 g mayonnaise
4 hard boiled eggs
80 g mustard
1 tsp Worcester sauce
200 ml Light cream 12%
Brine
30 g sugar
50 ml vinegar
20 ml water
1 tsp black pepper
1 tsp salt
Directions
1
- Cook potatoes and carrot in pressure-cooker for 10 minutes on 60kpa with auto pulse release.
- Cook eggs on trivet in pressure-cooker 8 minutes on 80kpa with quick release.
- Salt diced onion and set aside until softened and released liquid.
- Mix all together, sit in fridge for at least hour before serving.
2
Brine can be replaced with juice from pickles.