Russian Salad

1. 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. 2

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

3. 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.

No additional tips available.