Step 1

Put the mayonnaise, salad cream and mustard into a medium mixing bowl, along with 2 teaspoons of vinegar from the jar of gherkins or pickles and mix well.

Step 2

Prepare the vegetable by peeling, cutting into thin batons and then dicing finely. They need to be small, but not so fine they don't have any texture.

Step 3

Add the diced vegetables to the mayonnaise mixture, season with pepper and salt and mix well.

Step 4

Store in a jar in the fridge and use within 3 days.