Toss mixed cooked vegetables with a mustard-mayonnaise dressing and chill.

Steps

1. Toss lightly all vegetables (onion, potato, carrot, peas, corn, squash and christophene).
2. Blend mayonnaise, mustard, salt and pepper and stir gently into vegetable mixture. Add a little milk to make more moist if preferred. Chill.
3. Sprinkle with chopped parsley and arrange sliced egg around salad. Serves 10–12 persons.