Hungarian French Salad

French salad ("franciasaláta") is the creamy classic of the festive table: finely diced cooked vegetables in a mayonnaise-and-mustard dressing.

1. Cook the potatoes and the carrots tender in their skins in salted water, then peel them and cut them into small, even cubes.

2. Cook the green peas separately in lightly salted water until tender, and strain them.

3. Cut the pickled gherkins and the peeled apple into the same small cubes as the other vegetables.

4. Mix the mayonnaise smooth with the mustard, salt and pepper.

5. In a large bowl gently fold all the ingredients into the dressing, so the cubes do not break up.

6. Before serving put it in the fridge for a few hours, so the flavours come together well.

Tip: The apple gives it a refreshing, sweet-and-sour note – add it once you have folded in the other ingredients, so it does not brown too soon.