Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| Half | Teacup | Mayonnaise | Mayonnaise sauce. |
| 2 | Tablespoon | Milk | Mayonnaise sauce. |
| 1 | Teaspoon | Pepper Powder | Mayonnaise sauce. |
| 1 | Tablespoon | Sugar, Table | Mayonnaise sauce. |
| 1 | Salt-Spoon | Salt | Mayonnaise sauce. |
| 3 | Medium | Potatoes | boil |
| 1 | Kilogram | Carrots (Gajar) | boil |
| 1 | Kilogram | French beans | boil |
| 2 | Medium | Beetroots (Chukandar) | boil |
| 1 | Kilogram | Green Peas (Matar) | boil |
| 2 | Whole | Eggs | boiled, shelled and sliced |
Method:
Take mayonnaise, a little milk, sugar and pepper to taste, and mix well as the sauce for the salad: The Mayonnaise sauce.
Par boil the vegetables in sufficient salt and water, and peel the potatoes, and cut the vegetables, except the beetroots into 1 cm. cubes. Arrange the sliced vegetables in a salad bowl. Mix them well with mayonnaise sauce. Slice the beetroots thin, and place them around the salad, and then garnish the salad, with cut round slices of the boiled eggs, and sprinkle mayonnaise-sauce over it.
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