For 8 servings: 500 g of small young potatoes, 225 g of broccoli inflorescences, 125 g of young green peas, 2 large carrots, 4 celery sticks, 1 yellow or orange pepper, de-seeded, 1 bunch of green onions, 1 head of edive lettuce ( variety of chicory) Dressing: 3 tbsp olive oil, 1 tbsp white wine vinegar, 1 tbsp Dijon mustard, 2 tbsp chopped fresh mint
Mustard dip: 6 tbsp sour cream, 3 tbsp thick mayonnaise, 2 tbsp balsamic vinegar 1 1/2 tbsp grainy mustard, 1/2 tbsp grated horseradish or creamed horseradish, a pinch of sugar, salt, pepper. Large pieces of vegetables for dipping in mustard sauce. 1. Boil potatoes in boiling water for 10 minutes until tender. While the potatoes are cooking, combine all the ingredients for the dressing. 2. Drain potatoes and add to dressing while still hot. Stir and let the potatoes cool, stirring occasionally. 3. To make a mustard dip, you need to combine sour cream, mayonnaise, vinegar, mustard, horseradish and sugar, season to taste with salt and pepper. Transfer to a small bowl, cover and refrigerate until needed. 4. Cut the broccoli into small pieces, boil for 2 minutes in boiling water. Drain and plunge into cold water to stop cooking. When cabbage is completely cool, drain thoroughly. 5. Boil the peas in boiling water for 1 minute, drain, rinse under cold water and drain again. 6. Cut the carrots and celery into equal cubes about 6×1 cm. Cut the red pepper into cubes or cubes. Cut the green onion into several pieces and separate the chicory leaves. 7. Arrange vegetables on a dish with potatoes in the center. Serve with a bowl of sauce for dipping vegetables in.