Ingredients
- 2 carrots
- 1 parsnip
- 1 celeriac (celery root)
- 4 potatoes
- 4 pickled cucumbers
- 1 fibber pepper
- 1 cup of canned peas
- 1 cup of canned green beans
- 1 iceberg salad
- 500 g mayonnaise
- Salt and pepper to taste
- optional: smoked fish
Directions
- Put all the vegetables beside the salad to boil for 35 minutes.
- Cut the boiled vegetables into small cubes and mix them with the canned peas and beans.
- Add bite-sized cuts of smoked fish.
- Add mayonnaise, salt, and pepper to taste.
- Serve the salad on a leaf of iceberg salad alongside olives and boiled eggs
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