Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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