Muscat salad with sweet potato

Name: muscat salad with sweet potato
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Dutch
Ingredients: 400 g sweet potato cubes; 200 g frozen garden peas; 3 medium sized egg; 7,5 g fresh chives; 115 g gherkin cubes; 3 el Zaanse mayonnaise; el fine mustard; 1 head baby cream lettuce; 100 g wafer thin grilled ham

Salad of sweet potato, garden peas, egg, chives, gherkin, mayonnaise, mustard, lettuce and ham.

Ingredients

Directions

Cook the sweet potato cubes with salt in 7 minutes until al dente.
Cook the garden peas for the last 3 minutes. Drain and allow to cool to room temperature in 20 min. Change regularly.
Boil the eggs hard in 8 minutes. Scare under cold running water, peel them and cut into pieces.
In the meantime, finely chop the chives.
Drain the pickles cubes and collect 1 tbsp of water (per 4 pers.). Mix the moisture with the mayonnaise, mustard, pepper and possibly salt into a dressing.
Mix the gherkin cubes, chives and dressing by the potatoes and garden peas.
Remove the leaves from the lettuce and spread over a dish.
Divide the salad salad, egg pies and grilled ham on top of it.