Ingredients Makes 4
| 3⁄4 cup | finely diced potatoes, cooked and cooled (see Tips) | 175 mL |
| 3⁄4 cup | finely diced carrots, cooked and cooled | 175 mL |
| 3⁄4 cup | finely diced turnips, cooked and cooled | 175 mL |
| 1⁄2 cup | diced green beans, cooked and cooled | 125 mL |
| 1⁄2 cup | frozen small green peas, cooked and cooled | 125 mL |
| 1⁄3 cup | finely diced celery | 75 mL |
| 2 tsp | chopped sour pickles | 10 mL |
| 4 tsp | drained capers | 20 mL |
| 4 tsp | mayonnaise | 20 mL |
| Salt and freshly ground black pepper | ||
| 1 | small beet, cooked, cooled and julienned (see Tips) | 1 |
Instructions
Prep
- Preparation time: 45 minutes
- In a large bowl, combine potatoes, carrots, turnips, green beans, peas and celery. Add pickles and capers.
- Add mayonnaise and salt and pepper to taste. Mix together carefully.
- Arrange mixture on a plate in a dome or a circle. Place beets on top of salad.
Dice all the vegetables to the size of small green peas. For the best results, after cooking the vegetables, drain, then run under cold water to stop the cooking process and cool the vegetables quickly, then drain again. Of course, you can also use leftover cooked vegetables from another meal.
Do not mix the beets with the rest of the salad, as they will change its color.
