Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 2-3 waxy potatoes
- 2 medium cooked medium beetroot
- 100grams fresh shelled peas
- 100grams baby carrots
- 1/2 small cauliflower, broken into small florets
- 100grams green beans, sliced
- 3 large eggs, hard-boiled
- 6 pickled gherkins with dill, finely chopped
- 6tablespoons mayonnaise
- 1 pinch salt
- 1 pinch pepper
- 1 small bunch fresh dill (to garnish)
Method
Step 1 of 5
Peel the potatoes and chop into 1 cm cubes. Boil in a pan of lightly salted water for 10-12 minutes or until tender.
Step 2 of 5
Chop the beetroot into cubes roughly the same size as the potatoes and place in a wide salad bowl.
Step 3 of 5
Meanwhile blanch the peas, carrots, cauliflower and beans for 3-4 minutes. Drain and cool.
Step 4 of 5
Shell and halve the eggs.
Step 5 of 5
Mix the gherkins with the vegetables and then fold the mixture into the mayonnaise in a large bowl. Season and top with the eggs and a few dill sprigs.
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