Potato and vegetable salad

This salad contains a wide variety of autumn vegetables and shrimps. A bright and tasty potato and vegetable salad will instantly satisfy your hunger.

Ingredients

• White champignons - 120 g
• Boiled shrimps (without skin) - 350 g
• Moyonnaise - 120 g (1/4 cup)
• Fresh lemon juice - 15 g (1 tablespoon)
• Capers - 30 g (2 tablespoons)
• Green beans in pods - 120 g
• Young potatoes (peeled) - 120 g
• Young carrots (small) - 100 g
• Baby corn - 100 g
• Baby turnip - 100 g
• Olive oil - 115 g (1 tbsp. L.)
• Eggs (hard-boiled and peeled) - 4 pcs.
• Anchovy fillet (cut into strips) - 25 g
• Salt and black pepper to taste
• Paprika for serving

Directions

1. Cut the mushrooms into thin strips and mix with the shrimps. In a small bowl, combine mayonnaise and lemon juice. Put half of the mayonnaise mixture in a bowl with mushrooms and shrimps. Add capers to a bowl, season with salt and pepper to taste.
2. Boil the beans in salted water for 3 minutes, then drain and rinse the beans under cold running water. Remove the beans from the pods.
3. Boil the potatoes in water until soft for about 20 minutes. 5-7 minutes before the potatoes are ready, put carrots, corn and turnips in a saucepan, cook until soft. Throw in a colander, rinse under cold running water, let the water drain.
4. Put the boiled vegetables back into the saucepan in which they were cooked and season with olive oil, mix and place on four serving plates. Put 1/4 of the shrimp mixture in the center of each plate with vegetables, and put one boiled egg on top of the salad. Decorate the eggs with strips of anchovies and sprinkle with paprika.
5. Serve the salad on the table in portions, and serve the remaining mayonnaise in a saucepan for individual use.