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Baltic Salad

Everyone loves a potato salad, this one looks colourful with the addition of carrots and peas.
Baltic Salad
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You Will Need:

Homemade Mayonnaise
  • 1 extra-large egg
  • 2 T (30 ml) wine vinegar or lemon juice
  • ½ t (2,5 ml) Ina Paarman’s Lemon & Black Pepper Seasoning
  • 1 t (5 ml) Hot English mustard powder
  • 1 t (5 ml) sugar
  • 1 cup (250 ml) canola oil
Garnish
  • viola flowers or chives
Salad
  • 3 medium potatoes, peeled
  • Ina Paarman’s Seasoned Sea Salt
  • 2 medium carrots, peeled and diced 5 mm x 5 mm
  • 1 cup (250 ml) frozen petit pois
Homemade Mayonnaise
  • 1 extra-large egg
  • 2 T (30 ml) wine vinegar or lemon juice
  • ½ t (2,5 ml) Ina Paarman’s Lemon & Black Pepper Seasoning
  • 1 t (5 ml) Hot English mustard powder
  • 1 t (5 ml) sugar
  • 1 cup (250 ml) canola oil
Salad
  • 3 medium potatoes, peeled
  • Ina Paarman’s Seasoned Sea Salt
  • 2 medium carrots, peeled and diced 5 mm x 5 mm
  • 1 cup (250 ml) frozen petit pois
Garnish
  • viola flowers or chives

Ina’s Tip

Instead of the homemade mayonnaise, use 1½ (375 ml) good quality store-bought mayonnaise.

Method:

Homemade Mayonnaise

Mix all the ingredients for the mayonnaise, except the oil, together in a food processor.

Slowly add the oil while the machine is running.

This mayonnaise will be very thick.

Store in the refrigerator.

Salad

Steam or boil the potatoes until just soft.

Cut into 5 mm dice.

Season with Seasoned Sea Salt.

Steam the diced carrots until just soft, add frozen peas and steam for another five minutes.

Season with Seasoned Sea Salt.

Toss all the vegetables together and leave to cool.

To Assemble the Salad

Add ± ⅔ cup (160 ml) of mayonnaise to the cold vegetables and stir through.

Spoon into 6 cm rings and press down firmly.

Refrigerate.

Release the salads, from the rings on to a serving plate.

Garnish with violas or snipped chives

Baltic Salad

Everyone loves a potato salad, this one looks colourful with the addition of carrots and peas.
Baltic Salad

You Will Need:

Homemade Mayonnaise
  • 1 extra-large egg
  • 2 T (30 ml) wine vinegar or lemon juice
  • ½ t (2,5 ml) Ina Paarman’s Lemon & Black Pepper Seasoning
  • 1 t (5 ml) Hot English mustard powder
  • 1 t (5 ml) sugar
  • 1 cup (250 ml) canola oil
Salad
  • 3 medium potatoes, peeled
  • Ina Paarman’s Seasoned Sea Salt
  • 2 medium carrots, peeled and diced 5 mm x 5 mm
  • 1 cup (250 ml) frozen petit pois
Garnish
  • viola flowers or chives
Ina’s Tip

Instead of the homemade mayonnaise, use 1½ (375 ml) good quality store-bought mayonnaise.

Method:

Homemade Mayonnaise

Mix all the ingredients for the mayonnaise, except the oil, together in a food processor.

Slowly add the oil while the machine is running.

This mayonnaise will be very thick.

Store in the refrigerator.

Salad

Steam or boil the potatoes until just soft.

Cut into 5 mm dice.

Season with Seasoned Sea Salt.

Steam the diced carrots until just soft, add frozen peas and steam for another five minutes.

Season with Seasoned Sea Salt.

Toss all the vegetables together and leave to cool.

To Assemble the Salad

Add ± ⅔ cup (160 ml) of mayonnaise to the cold vegetables and stir through.

Spoon into 6 cm rings and press down firmly.

Refrigerate.

Release the salads, from the rings on to a serving plate.

Garnish with violas or snipped chives

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