1 large carrot, diced
5 tablespoons frozen green peas
2/3 cup green beans, chopped into bite-size pieces
1/2 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
2/3 cup mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon black pepper, to taste
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, 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.