How to make
Boil the potatoes and cut them into pieces. Chop the pickles into oblong slices and mix them with the potatoes. Add the chopped red peppers.
Briefly fry the chopped onions and peas in heated oil and for about 20 seconds to put the pork in to fry. Remove from heat and add to the salad.
Flavor with the aromatic spices and then pour a dressing made of mustard, cream and milk, season with salt and black pepper.
