The last time I made it was a couple of weeks ago, as a part of a family celebration menu, and I can clearly say it thrilled everyone! Our guest were all making comments about it, saying they've never tried "such and interesting combination" which is "so common, but it hasn't come to their mind whatsoever"...
I was having trouble choosing the title of this recipe. I've noted it in my cookbook as "French Salad", but I'm not sure what makes it French... The only "reason" that comes to my mind is the mustard, but not every dish with mustard is French, right? So, the next option was Vegetable Creamy Salad... But it's too general, and not vegetables-only after all... At the end, I decided to call it Yellow Creamy Salad, as the pastel shade of this color is the most dominant. It's probably not the best solution, so any suggestion is very welcome! :)
As I said, the ingredients used are very common - a few kinds of vegetables, some eggs and a mustard-based cream. It can't be simpler! Within half an hour, you'll get a sharp and slightly hot, but also refreshing creamy salad that can be served as an appetizer, canapé relish, or a main meal.
At moments, it reminds me to the Norwegian Eggesalat I posted some time ago, and this is totally understandable as it uses all of its ingredients. As a matter of fact, this is kind of an extended version of the Eggesalat!
So, let's begin! You'll need the following:
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- Peel potatoes and carrot and dice them into pea-sized pieces. Put them into a pot altogether with the peas, sprinkle with some salt and cover with water. Bring to boiling over high heat and cook until vegetables are soft, but still firm. Drain well and set aside to cool until lukewarm.
- Meanwhile, dice boiled egg, finely chop the leeks and mince the garlic cloves.
- Combine together boiled vegetables, egg, leeks and garlic and add some salt and pepper to taste.
- In a separate bowl, mix together mustard and mayonnaise and gently stir this mixture into the vegetables, until all ingredients are covered.
You can add some more mayo if you want a runnier salad, or some more mustard for even sharper taste.