Classic Creamy Vegetable Hors d'Oeuvre Salad
"A nostalgic and elegant velvet-textured masterpiece that serves as the ultimate centerpiece for any festive gathering."
Instructions
Bring a large pot of well-salted water to a boil. Cook the potatoes until fork-tender. Peel while still warm, dice into 1 cm cubes, and gently toss with olive oil to prevent sticking. Let cool slightly.
Dice the boiled carrots into the same size as the potatoes for a uniform texture. Set aside.
Cut the green beans into 1 cm pieces. Lightly sauté them in a small amount of olive oil until glossy, then boil briefly in salted water until tender. Drain thoroughly.
In a large mixing bowl, combine the potatoes, carrots, green beans, green peas, pickles, kidney beans, diced eggs, green onions, parsley, and cilantro.
In a separate bowl, whisk together the mayonnaise, cream, vinegar, lemon juice, salt, and pepper until smooth and well-balanced. Adjust acidity to taste.
Pour the dressing over the vegetables and gently fold until evenly coated, taking care not to mash the potatoes. Taste and adjust seasoning if needed.
Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.