The best rich vegetable salad. The secret is the unique sauce

The basis of each vegetable salad there are, of course, cooked vegetables, most often potatoes, carrots and parsley root. The remaining ingredients often vary depending on individual preferences. Some people add canned peas, eggs, others add onion or apple. This is probably why it is such a universal dish, everyone can adapt it to themselves. Our version includes an unusual addition, i.e anchovy, which gives an amazing and very expressive aroma that goes perfectly with potatoes and mayonnaise. They will also spice things up capers and hot Tabasco sauce.

The ready salad will go great with good quality sandwiches or frankfurters. You can also serve it traditionally with fresh bread.

Ingredients:

• 250 g potatoes,
• 250 g carrots,
• 100 g of good quality ham,
• 100 g pickled cucumbers,
• 100 g canned peas,
• 1 teaspoon of olive oil,
• 2 pinches of salt.

Sos:

• 1 shallot,
• 3 tablespoons of capers,
• 2 tablespoons of dijon mustard,
• 3 cloves of garlic,
• lemon juice,
• 2 anchovy fillets,
• 2 drops of Tabasco,
• ½ teaspoon of salt,
• ½ teaspoon of black pepper.

Additionally:

• parsley for decoration.

Boil the potatoes in their jackets in salted water until soft, but not overcooked. Strain them and chill for at least 2 hours. Peel them and cut them into small cubes. Peel the carrots and cut into small cubes. Mix them with olive oil and sprinkle with salt. Put them in the oven preheated to 220 degrees Celsius and bake for about 15 minutes. Remove and cool completely. Drain the peas from the brine. Cut the pickled cucumbers and ham into small cubes. Transfer all ingredients to a salad bowl.

Prepare the sauce. Mash the anchovies with a fork in a small bowl. Chop the shallot, capers and garlic very finely with a sharp knife or grind with a food processor. In a bowl, mix all the ingredients for the sauce into a paste. Put it in the fridge for about 2-3 hours.

Pour the sauce over the salad. Mix everything well. Place the vegetable salad in the refrigerator for at least 2-3 hours to let the flavors combine. Serve cold, decorated with parsley.

Sources: Terazgotuje.pl