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Spring Salad

1/2 pound Snow peas
1/2 pound Mixed green and yellow beans
6 each New red skinned potatoes
1/2 pound Carrots
1 cup Frozen sweet corn
1 cup Fresh or frozen peas
2 each Tomatoes
4 each Hard cooked eggs
3 each Large egg yolks
1 teaspoon Dijon mustard
1 each Salt
1 each Pepper
1 1/2 cups Saflower oil
1 tablespoon Lemon juice
1 each Shallots -- finely chopped
1 teaspoon Honey
1 tablespoon Finely chopped fresh mint
1 tablespoon Finely chopped fresh parsley

Top and tail beans. Cook in lightly salted boiling water for 3 to 5 minutes or until tender crisp. Drain and refresh under cold running water. Add potatoes to boiling salted water, Cook gently for 15 minutes or until tender. Drain. Place peeled corrots in a saucepan with enough cold water to cover. Salt lightly, bring to a boil, then reduce heat and simmer until tender. Drain. Add corn and peas to small amounts of lightly salted boiling water cook for 3 to 5 minutes. Drain. Place beans, corn and peas on tea towel to drain while preparing dressing. Peel and seed tomatoes and cut into small dice. DRESSING: Whisk together egg yolks, Dijon mustard, salt and freshly ground pepper. When mixture begins to thicken, add 2 tablespoons of oil drop by drop, beating well. Thin with a 1/2 teaspoon lemon juice. Add remaining oil in a slow, steady stream. As mayonnaise thickens, thin by adding up to 2 tablespoons of lemon juice. Stop adding oil when mayonnaise is desired thickness) Stir in shallots, honey, mint add parsley. Adjust seasoning. Arrange vegetables on one large plater or individual plates, and garnish with egg wedges. Thin mayonnaise with boiling water and lightly coat salad.