Thinlysliced mortadella, or boiled egg, to serve (optional)
Cook potato and carrot in a saucepan of boiling salted water until tender (10 minutes), then add beans and peas and cook until tender (2-4 minutes). Drain well, then set aside to cool slightly.
Combine mayonnaise, pickled cucumber, shallot, parsley, dill, lemon juice and mustard in a large bowl. Add vegetables, season to taste, mix to combine, then serve with mortadella, or other cold cuts, or boiled egg.
This recipe is from the March 2013 issue of Australian Gourmet Traveller.