Finnish 'Rosolli' Salad

Ingredients:

4 boiled potatoes

4 boiled carrots

4 boiled beetroot or pickled beetroot

1 gherkin

1 small onion

Salt, white pepper

Dressing:

1 1/2 dl cream

1 1/2 tsp vinegar (10%)

1 1/2 tsp sugar

Cooking Instructions:

Cook the vegetables in their skin well beforehand until just tender. Peel the vegetables and onion, and cut them into small, equal-sized cubes. Mix them together and season with a little salt and white pepper. Whip the cream lightly, season with sugar and vinegar and add a few drops of beetroot liquid for colour. Serve the dressing separately. Garnish the salad with hard-boiled eggs, the yolks and whites chopped separately and laid in stripes on the top.

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