575 g (1 1/4 lb) new potatoes, boiled
1 small cauliflower
100 g (4 oz) beans
100 g (4 oz) carrots
100 g (4 oz) frozen peas
salt and freshly milled white pepper
100 g (4 oz) mushrooms
10 anchovy fillets
2 tablespoons wine vinegar
3 tablespoons oil
2 hard-boiled eggs
2 tablespoons chopped parsley to garnish
1. Peel and slice the potatoes when cool. Separate the cauliflower into florets and boil for 5-10 minutes in unsalted water. Trim and wash the beans and carrots. Cut the beans into 4-cm/2-in lengths and dice the carrots.
2. Boil the beans and carrots in a little salted water for 15 minutes, then drain. Boil the peas in 2-3 tablespoons salted water for 3 minutes, then drain.
3. Trim and wash the mushrooms and cut larger ones into halves or quarters. Cut the anchovy fillets into strips. Beat seasoning to taste into the vinegar.
4. In a large bowl mix together the sliced potato, drained vegetables, mushrooms, anchovies and vinegar. Check the seasoning and fold in the oil. Cut the eggs into wedges, arrange on the salad and garnish with parsley.