Fresh potatosalad

Name: Fresh potatosalad
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Dutch
Ingredients: 750 g sticking potato; 150 g frozen garden peas; 1 winter carrot; 1 stem celery; 4 el pickles and onions pot à 580 g; 2 el mayonnaise; 1 el horseradish in pot; 2 tl mustard; 15 g fresh dill container 15 g

Salad of potatoes, garden peas, winter carrots and fresh dressing.

Ingredients

750 g sticking potato
150 g frozen garden peas
1 winter carrot
1 stem celery
4 el pickles and onions pot à 580 g

2 el mayonnaise
1 el horseradish in pot
2 tl mustard
15 g fresh dill container 15 g

Directions

Peel the potatoes, cut into 3 x 3 cm cubes and cook until tender for 12 minutes. Add the peas and cook for another 3 minutes.
Drain and leave with the lid on the pan for 3 minutes. Allow to cool.
Meanwhile cut the carrots, celery and gherkins into cubes of 1 x 1 cm. Mix the mayonnaise, horseradish and mustard into a dressing.
Cut the dill finely.
Spoon the potato and peas with the rest of the ingredients. Season with pepper and salt.