A classic meze salad enjoyed at Turkish tables, where boiled potatoes, carrots, and peas are blended with pickles and mayonnaise. Its refreshing and satisfying nature makes it a frequent choice both at family tables and gatherings.
Boil the potato and carrot with their skins on in water until softened, then drain and set aside to cool.
Dice the cooled potato and carrot; add the boiled peas and drained pickles.
Add the mayonnaise and salt, then mix gently until everything is evenly distributed.
Transfer the salad to a serving dish and serve cold, sprinkled with finely chopped parsley.
Important: Let the vegetables cool completely after boiling before chopping them, otherwise the mayonnaise will melt and the salad will turn watery. Contains egg (mayonnaise).
If you drain the pickles thoroughly before adding them, the salad won't turn watery and will keep its consistency longer.
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