Ingredients for 4 servings:
1. 3 medium potatoes
2. 1 large carrot, diced
3. 5 tablespoons frozen green peas
4. 2/3 cup green beans, chopped into bite-size pieces
5. 1/2 medium onion, chopped
6. 1 small red bell pepper, chopped
7. 4 small gherkins, sliced
8. 2 tablespoons capers
9. 12 stuffed green olives
10. 1 hard-cooked egg, sliced thin
11. 2/3 cup mayonnaise
12. 1 tablespoon fresh lemon juice
13. 1 teaspoon Dijon mustard
14. 1/4 teaspoon black pepper, to taste
Directions:
1. In a saucepan, in lightly salted water, cook potatoes, carrot & beans, bringing to a boil, then simmering until almost tender, about 10-15 minutes.
2. Add peas & cook not more than another 5 minutes, then drain & transfer veggies to a serving bowl.
3. Add onion, pepper, gherkins, baby capers, olives & sliced egg.
4. In a separate bowl, whisk together mayo, lemon juice & mustard, then add to serving bowl & mix well to ensure all ingredients are coated.
5. Sprinkle with pepper & toss, then refrigerate.
6. Before serving, allow to stand at room temperature for an hour so that flavors can meld.