Croatian Salad for the Holidays

Updated at: Thu, 25 Apr 2024 06:56:13 GMT

Step 1

Cook the potatoes in their skins. It will take between 40 and 60 minutes (depending on their size), and they are done when a toothpick easily passes through them.

Step 2

Peel the carrots and trim their ends, then cook them whole. Carrots need about 35 minutes of cooking and are done when you can split them with a fork.

Step 3

Cook the eggs by first letting the water come to a boil. Then, add salt, reduce the heat to medium, and gently lower each egg into the water with a spoon to prevent any from breaking. Cook them for exactly 12 minutes from when the last egg is placed in the water. After these 12 minutes, move the eggs to ice water. This way, the eggs will peel without any problems.

Step 4

Once the potatoes are cooked, let them cool a bit, then peel them. Cut them into cubes approximately the size of "Don't get angry" game pieces. 🙂

Step 5

Cut the carrots into slightly smaller cubes than that (they do not fall apart as easily as potatoes, so you can freely cut them into smaller pieces than the potatoes).

Step 6

Cut the eggs to the same size, while chopping the pickles finer. The size to which we chop each component is important because not every ingredient has the same strength of flavor. For example, pickles are sour so we cut them finer so they do not overwhelm any bite and make our faces pucker from the acidity.

Step 7

Peel the apples and grate them. Do not cut them into cubes.

Step 8

Drain the peas, rinse them a bit, and add them to the rest of the vegetables. I used a small can of peas because I'm not a fan of this little plant. 🙂 Feel free to add more.

Step 9

Top everything with mayonnaise, sour cream, and spices and mix well. Finally, taste to see if it's to your liking and if so, refrigerate for at least 4 hours.

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