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Categories:
potatoes carrot frozen green peas green beans onion red bell pepper gherkins capers green olives egg mayonnaise lemon juice mustard black pepper
Viewed: 45 - Published at: 4 years agoIngredients
- 3 medium potatoes
- 1 large carrot, diced
- 5 tablespoons frozen green peas
- 23 cup green beans, chopped into bite-size pieces
- 12 medium onion, chopped
- 1 small red bell pepper, chopped
- 4 small gherkins, sliced
- 2 tablespoons capers
- 12 stuffed green olives
- 1 hard-cooked egg, sliced thin
- 23 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 14 teaspoon black pepper, to taste
Method
- In a saucepan, in lightly salted water, cook potatoes, carrot & beans, bringing to a boil, then simmering until almost tender, about 10-15 minutes.
- Add peas & cook not more than another 5 minutes, then drain & transfer veggies to a serving bowl.
- Add onion, pepper, gherkins, baby capers, olives & sliced egg.
- In a separate bowl, whisk together mayo, lemon juice & mustard, then add to serving bowl & mix well to ensure all ingredients are coated.
- Sprinkle with pepper & toss, then refrigerate.
- Before serving, allow to stand at room temperature for an hour so that flavors can meld.
