1 / 2 kilo of washed potatoes1 chicken bouillon cube150 mls of boiling waterQuarter of a kilo of peas4 tablespoons of mayonnaise2 tablespoons of chopped parsley and dill
50 g cucumber, thinly sliced
Add potatoes to cook in a pot, cover with lightly salted water and bring to boil.
Cover and simmer until tender.
Drain well and cut them in halfs, while still hot.
Place in a salad bowl.
Meanwhile, crumble the stock cube in boiling water, stirring until dissolved.
Place broth in a saucepan, add the peas and simmer, stirring slowly.
Remove from heat and pour it into the salad bowl.
Cool slightly beating the stock and add the mayonnaise and chopped herbs.
Pour this mixture over the potatoes and toss to coat evenly with dressing.
Serve hot and garnish with slices of pickles.