Ingredients
- 4 medium potatoes (about 500 g)
- 2 carrots (about 200 g)
- 5 eggs
- 300 g cooked chicken breast (or boiled beef)
- 300 g MIRASA pickled gherkins, drained, from a 3 kg jar
- 300 g tinned green peas, drained
- 200 g mayonnaise
- 1 tsp Dijon mustard (optional)
- A small bunch of dill
- Salt and freshly ground black pepper
Products in this recipe
Method
- 1
Boil the potatoes and carrots in their skins in salted water for 20–25 minutes until a knife goes in easily. Boil the eggs for 9 minutes. Cool everything completely: this can be done the day before.
- 2
Peel the vegetables and eggs and cut into 7–8 mm dice. Keeping every ingredient the same size is what makes the salad.
- 3
Dice the gherkins to match and press them gently in a sieve to shed the brine.
- 4
Dice the chicken; drain the peas.
- 5
Combine everything in a large bowl, add the mayonnaise, mustard, chopped dill, salt and pepper and fold gently with a spatula.
- 6
Chill for at least 30 minutes before serving. If making ahead, keep the dressing separate and mix just before the meal.
Tip: Gherkins from the 3 kg jar keep for weeks in the fridge in their own brine, decant into a smaller jar once opened.
2 September 2026 · Ukrainian