This salad is well known in Britain, perhaps because it is available in cans and is so often seen swimming in pink sauce on the salad counters of wine bars. This is enough to put us all off the salad for life. However, the homemade version can be quite delicious and makes an excellent summer lunch with a simple green salad. The amounts I give serve 12, but it keeps beautifully in the refrigerator.
Mix all the vegetables together in a large bowl with the oil, vinegar and seasoning. Chill for 2 hours. Before serving, chop the hard-boiled eggs and add them to the salad with the pickles and herbs. Finally, fold in the mayonnaise.