Beach Panino with Persian Twist

By Cooking With Ayeh · 60 min

Ingredients

Instructions

1. Boil the peeled, chopped potatoes in a large pot of salted water until fully cooked and fork-tender, then drain.
2. In the same pot, cook the carrots for only half the time needed to cook them through; they should stay firm, not raw.
3. While those cook, boil the eggs for 10 minutes until hard-boiled, then cool them in an ice bath or the fridge.
4. Thaw the frozen peas by rinsing them in a colander under warm water until fully defrosted.
5. Mash the warm potatoes in a large bowl, leaving them chunky with some texture, then let them cool to room temperature.
6. Grate the carrots and the boiled eggs on the largest holes of a box grater, and dice the dill pickles into small cubes.
7. Add the peas, grated eggs, grated carrots and diced pickles to the mashed potatoes.
8. Add the mayonnaise, 2 tablespoons of pickle brine, salt and black pepper.
9. Gently fold everything together with a spatula or wooden spoon until well combined. Taste and season; for more tang, add a tablespoon of pickle brine.

Summarized from Cooking With Ayeh's video. Watch it for the details.

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