Recipe provided by Chef Crusco Catering in Austin, TX.
Ingredients
- 2 cups Potatoes – diced small
- 1/2 cup Carrots – diced small
- 1/2 cup Frozen Peas
- 2 eggs – hard boiled and roughly chopped
- 1/2 cup Mayonnaise (hopefully homemade but store bought works too)
- 2 Tablespoons of Savora (Argentine mustard) – can be found at Phoenicia Bakery
- 1 lemon – juice only
- Salt and pepper to taste
- ½ cup of pimento stuffed green olives – cut in half lengthwise
Directions
- Bring a pot of salted water to a boil. Peel and dice the potatoes and carrots in 1/3 inch squares.
- Boil vegetables until fork tender. Immediately remove to a bowl of ice water to stop the cooking. Once cooled, remove & dry the vegetables. Repeat the same process (boil only 30 seconds though) for the frozen peas.
- Use the same pot to hard boil your eggs for 7-8 min’s. Mix the Mayo with the Savora mustard and lemon juice.
- In a large bowl, add potatoes, carrots, peas and hard boiled eggs. Gently fold in 1/2 the Mayonnaise mixture spoonful by spoonful just so that it lightly coats the vegetables. Taste a season with salt and pepper (if needed).
- Transfer the mixture onto a serving platter.Cover the vegetables with the rest of the mayonnaise mixture. Garnish with the green olives. Enjoy!
