500g waxy potatoes (I used kipflers on the large side)
2 medium carrots
2 yello® apples, cubed
1 cup peas, (fresh or frozen) cooked accordingly
3-4 dill pickles, cubed
½ bunch dill, finely chopped (leaving some fronds for garnish)
1/3 cup whole egg Mayo (see tips)
1-2 tablespoons pickle juice
Good pinch of ground white pepper
METHOD
Boil carrots and potatoes from cold until fork tender. Medium carrots will take around 15 minutes while spuds are more like 20-25. Allow to cool enough to touch, then peel the spuds with your hands. Now dice both carrots and potatoes with a nice sharp knife.
For the dressing, whisk together the mayo with the pickle juice and white pepper and taste for seasoning.
Combine everything together in a mixing bowl, adding dressing a couple of tablespoons at a time to incorporate until you’re happy with the level of creaminess. Sprinkle with reserved dill fronds and serve
Tips:
I know this seems like a lot of mayo, but remember that each person is only going to eat a little mound of it, so really, think of the mayo like glue. If you’d prefer to lighten up on the glue, you can go half and half with mayonnaise and olive or sunflower oil.
You’ll find dill pickles (not the vinegar ones) at continental delis and most supermarkets. If yours has a Kosher section, they’ll probably be there (Eskal is my pick if you can find them – they’re in a white can). Cornichons will also work – you just might need to add a little salt to the dressing to balance the flavours.
