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🥗 Classic Potato and Pea Salad

677 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Wash the potatoes thoroughly.
  2. 2. Place the potatoes in a pot and cover them with salted water.
  3. 3. Bring the water to a boil.
  4. 4. Cover the pot with a lid and let the potatoes cook until tender for about 20 to 25 minutes.
  5. 5. Add the eggs to the boiling water when there are about 7 minutes of cooking time left for the potatoes.
  6. 6. Remove the eggs from the pot and rinse them immediately with cold water so they are easy to peel.
  7. 7. Peel the eggs and cut them into small cubes.
  8. 8. Bring about 1 liter of water to a boil in a separate pot.
  9. 9. Peel the carrot and cut off the ends.
  10. 10. Cut the carrot into small cubes.
  11. 11. Add the carrot cubes and the peas to the boiling water.
  12. 12. Let the vegetables cook for about 5 minutes.
  13. 13. Drain the vegetables in a sieve.
  14. 14. Drain the cucumbers and catch about 4 tablespoons of the cucumber water.
  15. 15. Cut the cucumbers into fine cubes.
  16. 16. Stir mayonnaise, sour cream, and the collected cucumber water smoothly in a bowl to make the sauce.
  17. 17. Peel the cooked potatoes.
  18. 18. Slice the potatoes.
  19. 19. Add all ingredients to a large bowl.
  20. 20. Mix everything well together.
  21. 21. Season the salad generously with salt and pepper.
  22. 22. Wash the parsley and shake it dry.
  23. 23. Finely chop the parsley.
  24. 24. Sprinkle the finished salad with the fresh parsley.
  25. 25. Serve the salad immediately.

Nutrition per serving