• If you store your eggs in the refrigerator, take them out an hour beforehand to bring them to temperature.

Preparing vegetables

• Dice the potatoes and carrots into ѕmаll ԁісеѕ (very small cubes about the same size as peas).
• Cook them separately in three pots of salted water, as they will not cook at the same speed. Carrots cook 10 minutes, peas 11 to 12 minutes and potatoes 13 minutes. Taste frequently to ensure that the vegetables are well cooked but still a little crunchy.

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• As soon as the vegetables are cooked, drain them and pour them into a bowl of very cold water, to stop the cooking and keep the green colour of the peas. (You can now mix them in).

The vinaigrette

• Prepare the dressing by vigorously mixing all ingredients.
• Mix the cooked vegetables with the dressing and leave to marinate one hour in the refrigerator.

Preparation of the other ingredients of the salad

• While the vegetables are marinating, dice the meat or shred it if you have chosen chicken.
• Cut the malossols into very small cubes, and set aside.
• Pierce the shells of the eggs with a pin, and cook them 10 minutes. Then plunge them into a bowl of very cold water, before peeling them.
• Once they are cold, chop them coarsely.

Preparation of the sauce

• Rinse the dill and chop it finely.
• Mix with mayonnaise, preferably homemade, mustard, dill and ginger.

Putting everything together

• Combine the vegetables with the diced meat, capers, malossol and chopped hard-boiled eggs.
• Top with the sauce.
• Adjust the seasoning if necessary.