Any vegetables available can go into this salad, but those listed below are the ones most commonly used.
Peel the potatoes, scrub the beetroot and courgettes, string and rinse the runner beans, and wash the cauliflower. Boil the vegetables separately in salted water until just tender, or, preferably, steam them. Drain. Cube the potatoes and the peeled beetroot, slice the courgettes into rounds and the runner beans lengthwise, and separate the cauliflower into florets.
Arrange the vegetable