The carrots and potatoes should be peeled before dicing and green beans trimmed. The diced pieces should be uniform.

Boil the first four vegetables separately refreshing the water with each batch. The vegetables should be firm but not mushy. Drain and immerse each batch of vegetables in ice water bath to stop cooking process. Drain again.

Allow cooked vegetables to cool and dry completely by spreading them on a paper towel on a large cookie sheet.

Chop celery, red and green peppers and onion.

Mix salad dressing ingredients of mayonnaise, garlic, mustard, thyme, salt and pepper) to make an aioli in a large bowl.

Add cooked and raw vegetables to the aioli in the large bowl and mix gently. Adjust seasoning. If it looks too dry, add some cold cream, milk or water by Tablespoon until creamy consistency is reached.

Allow to cool for one hour for flavours to merge.

Garnish with parsley and serve.