French Salad

Preparation Time: 40 minutes
Cooking Time: 20 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 4

A delicious vegetable salad that will brighten up any picnic or party for which it is prepared.

Peel, clean, wash, and cut the potatoes into smaller cubes. Wash the carrots, scrape them with a knife, and cut them into cubes approximately the same size as the potatoes. Clean and shell the peas. Cut the cucumbers into pieces.
Place the potatoes in a larger pot and cover them with enough cold water to fully submerge them. Salt the water, bring it to a boil, then cook the potatoes over moderate heat for 10 minutes or until they soften (check with a long, thin knife). Meanwhile, set up another pot, fill it with water, and salt it. Add the peas and carrots and cook them for a maximum of 10 minutes. Drain the cooked vegetables and let them cool.
Place the eggs in cold water and bring to a boil. Once the water boils, cook them for another 5 minutes, then cool them under cold running water and peel them. Separate the yolks from the whites. Cut the whites into pieces and crumble the yolks.
Combine the vegetables in a larger bowl. Add the chopped cucumbers, eggs, mustard, and mayonnaise. Season with salt and pepper to taste. Mix all the ingredients well and taste the prepared salad. If it is not tangy enough, add a teaspoon of wine vinegar (or a bit of the liquid from the cucumbers). Chill the prepared salad well in the refrigerator before serving.

Instead of fresh peas, you can use frozen ones. Add them to the pot where you are cooking the carrots towards the end of the cooking process.