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Sunday 09 August 2026 15:30:13 GMT
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this has been my dinner everyday for the last few days (it’s my first time making it so i hope i did ok!) (serves 2-3) you’ll need: - 1 large carrot - 1 large parsnip - 1 large potato - 4 eggs - 1/2 white onion - 1/2 an apple - 2 gherkins (large pickles) - 1 celery stick - 1/2 cup garden peas (canned) - 3tbsp mayonnaise - 1tbsp greek yogurt - 2tsp dijon mustard - salt & pepper to taste (to serve): - fresh / toasted sourdough - sea salt & pepper - ham (optional) method: 1. begin by peeling the carrots, parsnips and potatoes. 2. place into a large sauce pan of cold water and place on a high heat. 3. once boiling, turn down the heat so the water is just simmering. boil the vegetables for about 29 minutes or until tender but not too soft (you need to be able to chop them into cubes!). 4. now place your eggs into a seperate saucepan of cold water and place on a high heat. once boiling, turn down the heat so the water is simmering and set the timer for 8 minutes. 5. meanwhile, chop up your onion, gherkins, celery and apple into fine chunks. 6. once the vegetables have boiled, drain the water and allow them to cool. 7. once the eggs have boiled, drain the water and fill back up with ice cold water or simply place into an ice bath for a few minutes before peeling away the shell. 8. chop up the carrots, parsnip and potatoes into small chunks. 9. in a large bowl, roughly mash the eggs using a fork. 10. add in the onion, apple, celery, gherkins, carrots, potatoes, parsnip and peas into the bowl. 11. spoon in your mayonnaise, greek yogurt and dijon mustard followed by a generous amount of salt & pepper. 12. mix all together using a large spoon until thoroughly combined. 13. serve on top of a piece of fresh / toasted bread and a sprinkle of sea salt & pepper… enjoy🤍 #EasyRecipes #easter #polishfood #polish #salad
this has been my dinner everyday for the last few days (it’s my first time making it so i hope i did ok!) (serves 2-3) you’ll need: - 1 large carrot - 1 large parsnip - 1 large potato - 4 eggs - 1/2 white onion - 1/2 an apple - 2 gherkins (large pickles) - 1 celery stick - 1/2 cup garden peas (canned) - 3tbsp mayonnaise - 1tbsp greek yogurt - 2tsp dijon mustard - salt & pepper to taste (to serve): - fresh / toasted sourdough - sea salt & pepper - ham (optional) method: 1. begin by peeling the carrots, parsnips and potatoes. 2. place into a large sauce pan of cold water and place on a high heat. 3. once boiling, turn down the heat so the water is just simmering. boil the vegetables for about 29 minutes or until tender but not too soft (you need to be able to chop them into cubes!). 4. now place your eggs into a seperate saucepan of cold water and place on a high heat. once boiling, turn down the heat so the water is simmering and set the timer for 8 minutes. 5. meanwhile, chop up your onion, gherkins, celery and apple into fine chunks. 6. once the vegetables have boiled, drain the water and allow them to cool. 7. once the eggs have boiled, drain the water and fill back up with ice cold water or simply place into an ice bath for a few minutes before peeling away the shell. 8. chop up the carrots, parsnip and potatoes into small chunks. 9. in a large bowl, roughly mash the eggs using a fork. 10. add in the onion, apple, celery, gherkins, carrots, potatoes, parsnip and peas into the bowl. 11. spoon in your mayonnaise, greek yogurt and dijon mustard followed by a generous amount of salt & pepper. 12. mix all together using a large spoon until thoroughly combined. 13. serve on top of a piece of fresh / toasted bread and a sprinkle of sea salt & pepper… enjoy🤍 #EasyRecipes #easter #polishfood #polish #salad

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