I make this salad for Christmas every year without fail and it always receives praise.
This salad has been in my family for generations. My grandmother and mother would make it with fresh boiled vegetables which tastes amazing, but when you are in a rush, canned vegetables can be just as good.
The quality of the mayonnaise is vital to this recipe and I like to use Thomy or a whole egg mayonnaise that is rich and creamy.
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Makes: 10 or more servings
Ingredients 5 cans of mixed vegetables (peas, potato, carrots, corn)
300g of baby cucumbers
6 boiled eggs
3 large tablespoons of whole egg mayonnaise
Salt and pepper
Hard boil the eggs.
Slice the baby cucumbers.
Empty the cans of vegetables into a strainer.
Mix in the baby cucumbers with the canned vegetables.
Dice the eggs and add to the salad.
Add the mayonnaise.
Add salt and pepper.
Gently stir through and leave in the fridge over night.