Vegetable salad with garlic mayonnaise

Ingredients for 4 servings:

• 750 g potatoes, waxy
• 3 carrots
• 250 g beans, green, fresh or frozen
• 150 g peas, fresh or frozen
• 2 tbsp vinegar (sherry)
• 2 medium-sized eggs, hard-boiled
• 200 g mayonnaise
• 2 garlic cloves
• 1 tbsp lemon juice
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Boil potatoes until soft and let cool. Peel carrots and dice into 5 mm cubes. Trim beans and cut into 1 cm pieces. Boil each vegetable individually in salted water until just cooked through, rinse with cold water and drain. Peel potatoes and cut into small cubes. Place in a bowl and drizzle with vinegar. Add the remaining vegetables and let cool. Peel and dice eggs and add half to the vegetables. Peel garlic, press into a bowl and mix with mayonnaise, lemon juice and two pinches of salt. Mix mayonnaise with the vegetables and season with salt and pepper. Sprinkle salad with the remaining diced eggs. Tip: If you prefer to make your own mayonnaise: Peel 2 cloves of garlic, press them, put them in a blender and mix with 1 medium egg yolk, 1 tbsp lemon juice and two pinches of salt. Add 200 ml of very mild olive oil drop by drop. Blend until the mixture is smooth, the oil has been absorbed, and the mayonnaise has set. All ingredients must be at room temperature. If using stronger olive oil, replace half with a neutral-tasting oil, such as rapeseed oil, otherwise the mayonnaise will become bitter. The vegetables can be changed seasonally. However, the salad will lose a lot of flavor if canned mayonnaise is used. If you like it a little spicier, you can spice up the mayonnaise with chili.