This makes a large amount, probably enough to serve about 12 people.
I know I put "vegetarian" on the label, and here I go putting anchovies in -- but all you'd need to do is replace the anchovies with salt, probably. And many vegetarians will eat fish, so I guess it would work for them.
3 lb small (but not tiny) red potatoes, scrubbed and quartered
1 head of broccoli, florets only
1/2 lb snow peas, with tips snapped off and stringed
2 boiled eggs, peeled and chopped finely
6 sweet gherkins, chopped finely
2 Tbs capers, drained and chopped finely
3 Tbs grainy dijon mustard
3 oz anchovy fillets, chopped finely
2 Tbs pimentos
1/2 lb creamy goat's-milk feta or chevre
2 Tbs champagne vinegar
- Cover the potatoes in cold water in a large saucepan. Bring to a boil and boil for about 20 minutes, just until potatoes can be easily pierced with a fork (I tend to use my sense of smell to know when they are right).
- When the potatoes are ready, scoop them out and drain them in a colander. Add the broccoli and snow peas to the boiling water and cook for about 3 minutes, just until bright green. Drain.
- Meanwhile, in a medium bowl put all the rest of the ingredients and stir with a wooden spoon until well blended and creamy. Let stand in the refrigerator until you're ready to mix it all up. I kept on adding things and using a potato to taste-test.
- When the potatoes and vegetables are cool, toss them together with the sauce in a large bowl.