Salată cu de toate, Romanian mixed salad

Name: Salată cu de toate, Romanian mixed salad
Ingredients: 4 medium potatoes (600 g); 4 medium carrots (300 g); 1500 ml water; 100 g cooked and drained peas; 100 g cucumbers pickled in vinegar; 1 tablespoon mustard; 3 tablespoons mayonnaise with yogurt; 1 teaspoon salt

Salad - Salată cu de toate, Romanian mixed salad by Elisaveta K. - Recipia

Salată cu de toate, a Romanian mixed salad, is held together by mayonnaise with yogurt, which binds the potatoes, carrots, peas and pickled cucumbers. It’s served cold. This potato salad with peas is hearty, with soft cubes and pieces of pickle that keep their tangy flavor without overpowering the vegetables. I like it well chilled, when the dressing clings to the cubes instead of pooling at the bottom of the plate. Prep: 15 minutes. Cook: 20 minutes. Rest: 60 minutes. Total: 95 minutes. Serves: 4. About 210 kcal and 6 g protein per serving.

Ingredients

4 medium potatoes (600 g)
4 medium carrots (300 g)
1500 ml water
100 g cooked and drained peas
100 g cucumbers pickled in vinegar
1 tablespoon mustard
3 tablespoons mayonnaise with yogurt
1 teaspoon salt

Preparation

1. Peel the potatoes and carrots, put them in a pot with 1500 ml water and boil for 20 minutes, until a fork slides into them easily. 2. Drain the vegetables and leave them to cool for 30 minutes. Cut them into cubes, then dice the cucumbers pickled in vinegar. 3. Put the vegetables and cucumbers in a bowl. Add the cooked and drained peas, mustard, mayonnaise with yogurt and salt, then mix. 4. Chill the salad for 30 minutes before serving.

Notes

Covered, the salad keeps in the fridge for up to 3 days; you can make it a few hours ahead, then gently mix it before serving if the dressing has settled. For cubes that hold their shape, choose firm potatoes that aren’t too floury and don’t fall apart easily after boiling. Potatoes and carrots of similar size cook more evenly; very thick ones may still be firm after 20 minutes. Drain the peas and cucumbers well, especially if they come from a can or jar with lots of liquid, so the dressing doesn’t thin out. Chilling is the step that’s easy to rush: warm vegetables soften the mayonnaise and the salad won’t hold together as well. For an egg- and dairy-free version, swap the 3 tablespoons of mayonnaise with yogurt for 3 tablespoons of plant-based mayonnaise; regular mayonnaise may contain egg and dairy. Serve it with schnitzel or cold roast meat as a hearty side.