Russian Salad

Photo: flickr user sleepyneko

Ingredients

1 cup shelled peas

2/3 cup green beans

6 cauliflower flowerets

2 potatoes

2 carrots

3 smalls cornichons or dill pickles, drained and diced

1 cooked beet, diced

1 egg, hard-cooked, shelled and diced

Mayonnaise

Preparation

Cook the peas, beans, cauliflower, potatoes, and carrots in seperate pans of boiling water until al dente. Drain well and chop them, apart from the peas.

Put all the vegetables in a salad bowl with the cornichons or dill pickles, beet and egg.

Stir in enough mayonnaise to form a soft mixture. Chill in the refrigerator for 2-3 hours. Shortly before serving, arrange the Russian Salad in a dome in the middle of a dish and garnish to taste.