Muscat salad with dill

Name: muscat salad with dill
Cook time: 20 min
Total time: 50 min
Yield: 8
Ingredients: 2 medium sized egg; 600 g sticking potato; 200 g winter carrot; 200 g fresh peas; 135 ml gherkin cubes little pot; 2 el mayonnaise with fine mustard; 4 el peanut oil; 4 twig fresh dill; 1 lettuce

Salad of potatoes, eggs, winter carrots, peas, gherkin, mayonnaise, dill and lettuce.

Ingredients

Kitchen Stuff

1 ice cream roll

Directions

Boil the eggs hard in 8 minutes. Scare under cold running water, peel them and fine them.
Meanwhile, peel the potatoes and cut into cubes of ½ cm (brunoise). Peel the winter carrot and cut into cubes of ½ cm.
Boil the potatoes, winter carrots and peas with a pinch of salt in 7 minutes until al dente.
Drain and allow to cool to room temperature on a flat dish in 30 min. Change regularly.
Meanwhile let the gherkin cubes drain and collect 1.5 tablespoon per two people of moisture.
Mix the moisture with the mayonnaise, the oil and pepper and, if necessary, salt, into a dressing.
Mix the egg, the gherkin cubes and dressing through the potato and vegetables and season with salt and pepper.
Remove the dill and scoop through the salad.
Remove 2 nice leaves per person from the lettuce and place 2 leaves on each plate.
Make rolls of the salad with an ice cream roll and place on the lettuce.