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French salad (Francuska salata)



Cook separately peas, corn, and carrot. Leave to cool.

Cook potatoes in skin. Once done drain and peel while warm. Leave to cool completely.

Cut pickles, cooked carrots, and apples into small pea-sized pieces. Cut potato into pieces about twice that size.

Combine all veggies with mayonnaise, sour cream, mustard, salt, and pepper. Fold gently and thoroughly to completely combine. After a few minutes of folding test for salt, add if needed, and fold more.

Leave overnight in fridge before serving.


450 g Peas 1 bag
340 g Corn 1 bag
1 kg Potato 2 lb
6 Carrots
350 ml Pickles 8 small
2 Green apples (small) (optional and controversial)
700 ml Mayonnaise 1 jar
400 g Sour cream
90 g Mustard 4 tbsp
Salt 1½ tsp
Black pepper ¼ tsp