Vegetable Russian Salad With Vinaigrette Recipe
Ingredients
| Potatoes | 1/2 Pound, cooked | |
| Carrots | 1/2 Pound, cooked | |
| Green beans | 1/2 Pound, cooked | |
| Peas | 1/4 Pound | |
| Vinaigrette | 4 Tablespoon | |
| Mayonnaise | 1/2 Cup (16 tbs) | |
| 6 anchovy fillets | ||
| 2 hard-cooked eggs, cut into quarters | ||
| Capers | 2 Tablespoon | |
Directions
Cut the potatoes and carrots into 1/4-inch (1/2-cm) cubes.
Cut the beans into 1/4-inch (1/2-cm) lengths.
Put the vegetables and the chives into a bowl, pour in the vinaigrette and toss to mix.
Leave for 1 hour to marinate.
Drain the vegetables and put them in another bowl.
Pour in the mayonnaise and toss to mix.
Garnish with the anchovy fillets, hard-cooked eggs and capers.
Serve chilled.
Cut the beans into 1/4-inch (1/2-cm) lengths.
Put the vegetables and the chives into a bowl, pour in the vinaigrette and toss to mix.
Leave for 1 hour to marinate.
Drain the vegetables and put them in another bowl.
Pour in the mayonnaise and toss to mix.
Garnish with the anchovy fillets, hard-cooked eggs and capers.
Serve chilled.
Chef
