French salad

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When we are celebrating Christmas, New years, birthdays…this salad is always on the table. It goes well with roast meat-lamb, chicken or pork. It is also a great starter to have with prosciutto, cheese and other salads. But my favorite is to have it on a piece of Serbian bread, topped with prosciutto from Njegusi and more cornishons.

French salad

Course: Vegeterian


Total time






  • 1 kg frozen vegetables-carrots, potatoes and peas

  • 4 eggs

  • 300 gr cornishon

  • 300 gr mayo

  • 150 gr creme fresh (pavlaka/gräddfil)

  • Salt

  • Lemon juice if the peas are too sweet


  • If you can´t find precut potatoes, carrots and peas, cut potatoes and carrots into pieces as big as the peas.
  • Fill a big pot with water, season with salt, add vegetables. Bring to boil and cook until cooked through. This takes around 20min.
  • Drain the vegetables then spread out to cool or pour over with cold water to stop cooking.
  • In a separate pot cook eggs until hard boiled.
  • Chop pickles into small pieces, approximately the same size as the cooked vegetables.
  • Do the same with eggs.
  • Transfer cooked vegetables in o a bowl, add eggs, pickles, mayo, creme fresh and mix just until combined. Season to taste.
  • Leave on the kitchen counter for around two hours, so that flavors have time to combine then put in the fridge.

Recipe Video



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