How to make it

  • In a saucepan, cook the potatoes and carrot in lightly salted water.
  • Bring to boil and simmer until almost tender.
  • Fold in the peas and beans gently and cok until all the vegetables are tender.
  • Drain the vegetables and transfer them into a serving platter. Add the onion, pepper, gherkins, capers, stuffed olives and egg slices.
  • In a separate bowl, combine the mayonnaise, lemon juice and mustard. Add this mixture to the serving platter, mixing well to ensure all the ingredients are coated. Sprinkle with pepper and toss.
  • Garnish with chopped parsley and refrigerate to enhance the flavors. This salad should be kept refrigerated (because of mayonnaise) and will keep for 1 to 2 days.

People Who Like This Dish 3
Reviews & Comments 2

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  • leonora5 11 years ago
    This sounds awesome! I can only imagine anchovy-stuffed olives... I'm sure it will be great with plain ones too.
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    " It was excellent "
    elgab89 ate it and said...
    I love this recipe - I make it myself and add boiled beef or chicken to it. Excellent!
    Was this review helpful? Yes Flag

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