Olivier Salad

Method

Boil the potatoes and carrots separately until just tender, then cool and cut into small cubes. Hard boil the eggs, peel and chop. Cut the ham or chicken into small dice. Drain the tinned peas thoroughly and finely chop the pickled gherkins. Combine all the prepared ingredients in a large bowl. Mix the mayonnaise with mustard powder, salt and pepper, then gently fold into the salad until all ingredients are evenly coated. Chill for at least 2 hours before serving to allow the flavours to meld.