How to make
Cut the carrots and potatoes into small cubes, then boil them separately. Boil the eggs. Pour ½ a cup of cold water over the gelatin and let it swell, then heat it briefly in the microwave.
Mix the yoghurt and mayonnaise together, to them add the gelatin, carrots, peas and potatoes. Mix and add salt. Lay out a rectangular cake form with foil.
Pour in half of the mixture, arrange whole peeled eggs on top and pour on the remaining mixture. Press down well. Cover the top with foil and leave the salad in the refrigerator to set.
Wait two hours and turn your salad over into a suitable tray, remove the foil and decorate it with dill, pickles, parsley and chopped bell peppers.
