This salad is made from cooked vegetables. Cube the cooked potatoes and carrots to roughly the same size as the peas. The key to success is to add the vegetables to the dressing while they are still hot.
4 Tbsp plain yoghurt
4 Tbsp mayonnaise
1 cup gherkins, finely chopped
1 cup peas, boiled
2 carrots, boiled
3 medium potatoes, boiled
Mix the yoghurt, mayonnaise and gherkins to make the dressing. If necessary adjust the quantities to get quite a sharp taste.
As the carrots cook, cube them and add to the sauce while still hot.
As the peas cook, mix in with the sauce while still hot.
As the potatoes cook, cube them and add to the sauce while still hot.
Optional extras: chop the white of a boiled egg and add to the salad, using the egg yolk as a garnish. Garnish with olives.