Russian Salad

Ingredients

• 500g of mixed root vegetables, prepared and diced
• Fresh or frozen peas (cooked)
• Broad Beans (cooked) if available
• salt and peper
• 150ml mayonnaise, though I prefer salad cream
• 1-2 tbsp chopped parsley

Method

1. Boil the vegetables in salted water until just tender.  Do not over-cook.
2. Plunge the vegetables into cold water to halt the cooking process.
3. Drain well and mix with the Mayonnaise and half the parsley.
4. Served on a bed of lettuce and topped with a little more parsley.

Add diced ham and chopped hard boiled eggs to produce a substantial first course.

Although my mother used to make this I re-discovered it in Dubna, Russia when it was produced by Katya.