Vegetable salad with mayonnaise
Preparation time: 20 min.
Created on: 04.08.2016
Last changes: 01.09.2016
- Wash the potatoes, then cook in their skins in a pan of boiling, salted water for 20 minutes until tender. Drain the potatoes, wait for the steam to dissipate for a few minutes, then peel whilst still hot and dice into small pieces.
- Fill the blender jug up to the bottom marking with 500 ml water. Place the eggs in the cooking pot and cook until hard-boiled for 15 minutes/steamer button. Shock the eggs in cold water, peel off the shells and dice finely. Leave the blender jug to cool, then clean thoroughly.
- Wash the apple, divide into four and cut out the core. Peel and roughly chop the carrots, parsley roots, celeriac and onion, then place in the blender jug with the apple and process for 10 seconds/speed setting 4. Use a spatula to push the vegetables back down into the bottom of the container, keeping all the ingredients moving to prevent them getting stuck to the sides.
- Combine the mayonnaise and mustard in a large bowl, then season with salt and pepper. Finely chop the gherkins and place in the bowl along with the chopped vegetables, apple, diced egg, sweetcorn and peas. Gently mix all the ingredients together and leave the salad to marinate before serving.
Bon appétit with Monsieur Cuisine