serves
8
prep
20 minutes
cook
30 minutes
difficulty
Easy
serves
8
people
preparation
20
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
- 3 large carrots
- 3 large potatoes
- 1 parsnip
- 2 apples, peeled, cored
- 4 gherkins
- 5 hard-boiled eggs
- 1 can green peas or chickpeas
- lemon juice
- 1 small jar mayonnaise
- 1 tsp mustard
Instructions
Bring a large saucepan of water to the boil. Cook the carrot, potato and parsnip until tender. Remove and drain. Set aside to cool. When cool, peel and chop into small cubes. Transfer to a serving bowl.
Chop the apple, gherkin and egg into small cubes. Add to the vegetables. Add the green peas (or chickpeas) and lemon juice. Season with salt and pepper.
Combine the mayonnaise and mustard in a small bowl. Add to the salad and mix well.
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.
