2 large Red Skin or Yukon Gold potatoes, scrubbed
4 medium size carrots, scraped and diced
1 cup fresh or frozen peas
4 hard-boiled eggs, 2 cut into small pieces and 2 into quarters
1/4 cup minced parsley
4 sweet cucumber pickles, diced
1/2 cup diced green or black olives (Cerignola or small Gaeta)
2 tablespoons capers in salt, well rinsed and drained
1 cup low fat mayonnaise
Salt and pepper to taste
Cook the potatoes in the microwave on high power until a knife easily pierces them. Cool, peel and dice. Place the potatoes in a bowl.
Add the carrots to the potatoes along with the peas, chopped eggs, parsley,pickles, olives and capers. Gently fold in the mayonnaise and salt and pepper to taste.
Line a quart glass bowl with plastic wrap leaving an overhang. Fill the bowl with the salad, pressing it firmly. Cover the top of the bowl with the overlapped plastic wrap and refrigerate for at least 2 hours.
When ready to serve, unwrap the salad and invert it onto a round platter.
Decorate the top with egg quarters and a dollop of mayonnaise.
This recipe is featured on show 2022 – Earth and Sea.
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