Russian Eggs

Russische eieren

6 hardboiled eggs
3 potatoes
100 grams baby carrots
100 grams green beans
200 grams frozen green peas
4 small gherkins or pickles
10 pitted green olives
1 tin anchovies
salt, pepper, sugar, fresh parsley
1 tsp mustard
6 tbsp vegetable or olive oil
3 tbsp white vinegar
100 grams mayonnaise
50 grams sour cream
6-8 lettuce leaves
wedges of whole wheat toast or dark rye bread

Peel and cube the potatoes, clean and dice the carrots and beans and boil all in lightly salted water for seven minutes. After three minutes - or according to the instructions on the package - add the peas. Drain and let cool off. Chop the pickles. Make a dressing of mayonnaise, sour cream, oil, vinegar, mustard, salt, pepper and sugar. Mix in the vegetables and potatoes.

Peel the eggs. Lengthwise halve four and slice the other two. Slice the olives. Cover a large plate with the lettuce leaves. Put the salad on the plate, shaping it into a mound. Put the egg halves yolk-down on top and put the drained anchovies strips over them. Garnish the salad with the sliced olives and some freshly chopped parsley, and ring with the toast or bread wedges.