Rosolli Salad

Ingredients

 * 4 boiled potatoes
 * 4 boiled carrots
 * 4 boiled beetroot or pickled beetroot
 * 1 gherkin
 * 1 small onion
 * salt, white pepper

Dressing

 * 1½ dl cream
 * 1½ tsp vinegar (10%)
 * 1½ 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.