Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Snow peas 1 t Dijon mustard
1/2 lb Mixed green and yellow beans 1 ea Salt
6 ea New red skinned potatoes 1 ea Pepper
1/2 lb Carrots 1 1/2 c Saflower oil
1 c Frozen sweet corn 1 T Lemon juice
1 c Fresh or frozen peas 1 ea Shallots, finely chopped
2 ea Tomatoes 1 t Honey
4 ea Hard cooked eggs 1 T Finely chopped fresh mint
1 x ----------dressing---------- 1 T Finely chopped fresh parsley
3 ea Large egg yolks

Top and tail beans. Cook in lightly salted boiling water for 3 to 5
minutes or until tender crisp. Drain and refresh under cold running
water. Add potatoes to boiling salted water, Cook gently for 15
minutes or until tender. Drain. Place peeled corrots in a saucepan
with enough cold water to cover. Salt lightly, bring to a boil, then
reduce heat and simmer until tender. Drain. Add corn and peas to
small amounts of lightly salted boiling water cook for 3 to 5
minutes. Drain. Place beans, corn and peas on tea towel to drain
while preparing dressing. Peel and seed tomatoes and cut into small
dice. DRESSING: Whisk together egg yolks, Dijon mustard, salt and
freshly ground pepper. When mixture begins to thicken, add 2
tablespoons of oil drop by drop, beating well. Thin with a 1/2
teaspoon lemon juice. Add remaining oil in a slow, steady stream. As
mayonnaise thickens, thin by adding up to 2 tablespoons of lemon
juice. Stop adding oil when mayonnaise is desired thickness) Stir in
shallots, honey, mint add parsley. Adjust seasoning. Arrange
vegetables on one large plater or individual plates, and garnish with
egg wedges. Thin mayonnaise with boiling water and lightly coat
salad.
(Any leftover mayonnaise can be refridgerated for up to 1 week).

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