Rosolli Salad

Ingredients
Dressing:
 * 4 boiled Potatoes
 * 4 boiled Carrots
 * 4 boiled Beetroot or pickled beetroot
 * 1 Gherkin
 * 1 small Onion
 * salt, White Pepper
 * 1 1/2 dl Cream
 * 1 1/2 tsp Vinegar (10%)
 * 1 1/2 tsp Sugar
 * (water the beetroot was cooked in)

Directions

 * 1) Cook the Vegetables in their skin well beforehand until just tender.
 * 2) Peel the vegetables and onion, and cut them into small, equal-sized cubes.
 * 3) Mix them together and season with a little salt and white pepper.
 * 4) Whip the Cream lightly, season with Sugar and Vinegar and add a few drops of Beetroot liquid for colour.
 * 5) Serve the dressing separately.
 * 6) Garnish the Salad with hard-boiled eggs, the yolks and whites chopped separately and laid in stripes on the top.