225 g /8 oz potatoes, peeeled
175 g /6 oz carrots, scraped
100 g /4 oz swede or turnip, peeled
50 g /2 oz large frozen peas
50 g /2 oz celery, diced
50 g /2 oz dill pickles, díced
175 g /6 oz cooked ham, cut into 5 mm /1/4 in thick slices
90 ml /6 tbls spring onion tops, in 4 mm /1/4 in slices
150 ml /5 ﬂ oz mayonnaíse
5 ml /1 tsp French mustard
freshly ground black pepper
For the gamish
16 lettuce leaves
16 slices of hard-boiled egg (4 eggs)
60 ml /4 tbls finely chopped parsley
 Cut the potatoes, carrots and swede or turnip into S mm /1/4 in dice. Cook the diced vegetables and the peas separately in boiling, lightly salted water until just tender. Drain, refresh in cold water and leave to cool.
 Place the diced, cooked vegetables and the peas in a large mixing bowl. Add the diced celery and dill pickles. Cut the ham into 5 mm /1/4 in dice and add to the bowl together with the spring onion tops. Using a large serving fork, mix the ingredients together thoroughly but gently to avoid breaking the softer vegetables.
 Flavour the mayonnaise with the mustard, then fold into the ham and vegetables. Place 2 lettuce leaves on each individual plate, spoon the salad on to the centre of the leaves and garnish with slices of hard-boiled egg and finely chopped parsley.
Note You can vary the proportions of the vegetables to taste, but take care to cook them only until just tender: overcooked vegetables are bound to be crushed when the salad is mixed.