Serves 6
You will need:
4 large Maris Piper potatoes
3 small thin carrots sliced thinly
A large handful of small cauliflower florets
A handful of fine green beans
A handful of frozen peas
2 large hardboiled eggs
Parsley, dill and chives
Mayonnaise
Dijon mustard
White wine vinegar
A small jar of pickled vegetables or pickled cornichons
Boil the potatoes in their skins until just cooked. Leave to cool a little before taking off the skins and cut into large dice. Cook the beans and the carrots until al dente and then the cauliflower and peas. Cut the beans to 2 cms. long. The idea is not to overcook the vegetables and to mix them together when they are warm but not hot.
If you can get hold of a jar of Italian pickled vegetables slice thinly and add about 3 tablespoons to the vegetables. If not. pickled cucumber diced or cornichons sliced will be fine. Use about 6 or 7 cornichons or the same amount of pickled vegetables.
Mix the mayonnaise with half a tablespoon of mustard and a couple of tablespoons of white wine vinegar. (This is a matter of taste as some people like a lot of mayonnaise and some not so much, likewise vinegar and mustard.) Pour onto the vegetables while they are still warm. Add salt and pepper to taste and then mix thoroughly together. Finally sprinkle over finely chopped parsley, chives and dill.
It is better to make the salad a few hours before you want to serve it but do not refrigerate it. Leave in a cool place until ready to serve. Perfect with cold roast chicken, beef or lamb. Serve with a simple green salad.
