Before the days of shops that sell fresh and frozen produce all year round from all over the world, this salad could be made in the autumn and winter using bottled or tinned vegetables.
This salad is made using mainly cooked chopped vegetables and the aim is to make it colourful and to balance the colours and size of the ingredients.
The main three colours are white, green and orange.
White
The white is achieved from: potatoes, celeriac or white beans such as haricot or cannellini or even tinned baked beans with the sauce rinsed off.
Green
The green is achieved from peas , whole green beans or gherkins. I use frozen peas or whole green beans.
Orange
The orange is achieved from carrots or bottled paprika.
The following salad was made from potatoes, carrots and whole green beans which were cooked before assembling.
Boil or steam the whole green beans.
Once the vegetables have cooled then chop them into small pieces.
Mix the vegetables together with several tablespoonfuls of mayonnaise – original or light – just enough to lightly coat the vegetables.
Add salt and pepper to taste.
Variation 1
Add 2 hard boiled eggs which have been chopped to the salad.
Variation 2
Use Celeriac instead of potato.
Peel the celeriac then cut it up into large pieces and steam these – chop the cooked celeriac into smaller pieces when it has cooked and cooled.
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