This salad is a quick appetiser or snack, with a healthy dose of vegetables in the mix! Better yet, make this salad in advance and store in the refrigerator for a cold snack in this hot sunny weather!

Serves: 2

You will need:

2 large potatoes, cubed

1 carrot, diced

5 asparagus beans

1 red onion, minced

2 boiled

1 tbsp of French Mustard

1 tbsp of honey

A pinch of ground black pepper and salt

Mix it up!

Boil a pot of water enough to cover the cubed potatoes. Throw in the cubed potatoes and cook until tender.

Repeat the process with the carrots using the same pot of water. (Add more water if insufficient).

After the carrots are cooked and scooped out, blanch the beans in the pot of water for 2-3 minutes. The remaining water from all the veggie boiling can be frozen as a vegetables stock for future use!

Next remove the yolk from the boiled eggs into a separate bowl and dice the egg whites.

Smash the egg yolks and add in the French Mustard, honey, salt and black pepper. Mix until combined into a thick sauce.

Finally, add all the ingredients and sauce into a large serving bowl. Toss before serving.