Ecomely

Language

Hernesalat (Pea Salad): recipe illustration
Salads & starters

Hernesalat (Pea Salad)

A classic Estonian salad of cooked peas, onion and gherkins bound with mayonnaise. Fresh and creamy, it's a favourite alongside cold meats and potatoes in spring and summer.

Made it? Rate this recipe

Save to favoritesAdd to my shopping list

Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Cook the peas in boiling salted water for 3 to 4 minutes if frozen, then drain and let them cool.
  2. Peel the onion and chop it very finely. If it seems too sharp, soak it in cold water for 5 minutes, then drain.
  3. Cut the gherkins into small cubes and the hard-boiled eggs into cubes of similar size.
  4. In a large bowl, mix the mayonnaise, mustard and gherkin brine.
  5. Add the peas, onion, gherkins and eggs, then mix gently.
  6. Season with salt and pepper, sprinkle with dill, cover and chill for at least 30 minutes before serving.

Variations and tips

Richer version. Add cubes of cooked potato and a spoonful of crème fraîche for a creamier salad.

Using what's easy to find. Replace the sweet gherkins with regular dill pickles and add a pinch of sugar.

More ideas

Hapukapsa-kohupiimavõi (sauerkraut and quark spread)15 min · 4 serv. · budget-friendlyHapukurk (pickled cucumbers)20 min · 6 serv. · budget-friendlyKiluvõileib (sprat sandwich)10 min · 4 serv. · budget-friendlyHeeringasalat (herring salad with cheese)20 min · 4 serv.Kalasalat õuntega (Estonian fish and apple salad)20 min · 4 serv.Sauerkraut pasties (hapukapsa pirukas)1 h 05 · 6 serv. · budget-friendlyKala-kartulisalat (salade de poisson et pommes de terre)45 min · 4 serv.Munavoi (egg butter)25 min · 4 serv. · budget-friendly

Original Ecomely recipe.