|2 large||potatoes, peeled|
|2 medium||eggs, yolks only|
|500 ml||soya oil|
|6 tbsp.||white beans|
|2||carrots, peeled, chopped|
|salt and pepper, to taste|
Boil the potatoes until tender. Drain. Mash them with a fork and add 2 tablespoons oil. Let the potatoes to cool.
Combine eggs, mashed potatoes, mustard, vinegar and oil in a bowl and season with salt and pepper. Let it rest in the fridge for 2-3 hours.
Boil the peas, the beans and the carrots. When drained and cooled, mix them into the salad. Cool in fridge for 2 hours before serving.