Russian Salad
By: Taylor Davies
Published: Thursday, December 10, 2009 - 1:06am

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

1 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. 2 Put all the vegetables in a salad bowl with the cornichons or dill pickles, beet and egg. 3 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.

About


From "The Silver Spoon" cookbook.