Russian potato salad
3 medium size potatoes, 1 cup canned peas, 2 medium size carrots, 2 medium size beet roots, 1 small onion, 2 tablespoons olive oil.
Dressing: 1/2 cup mayonnaise, 1 teaspoon Dijon mustard, 2 teaspoon fresh lemon juice, 3/4 teaspoon salt. Mix everything together until smooth.
Boiled beet roots, potato, and carrots in a slightly salted water. When they are ready, drain the water, peel off the skin and dice potato, beets, and carrots into 1/2-inch cubes. Also dice the onion. Heat olive oil in a pot. Add the potatoes and peas and sweat gently for about 5 minutes. Remove from heat and set aside for at least 10 minutes to cool down. Mix everything together in a medium bowl. Add dressing to the vegetables and stir gently to coat evenly. Cover and chill 2 to 4 hours. Makes 6-8 servings.
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