Russian Salad Dinner / Olivye

3 pounds yukon gold potatoes

4 carrots scraped

2 cups frozen peas

1 cup chopped cherry tomatoes

1 cup chopped sweet pickles

¾ cups of mayonnaise

¼ cup extra virgin olive oil

¼ cup white wine vinegar

6 large butter lettuce leaves

4 large hard boiled eggs quartered

1. In large saucepan cook potatoes and carrots in enough boiling water to cover for 7 minutes or until tender. Add peas; cook for 4 minutes. Drain; cool completely.

2. In a large bowl combine tomatoes, gherkins (sweet pickles), potatoes, carrots, peas. Gently toss.

3. In small bowl whisk together mayonnaise, olive oil, and white vinegar. Pour dressing over potato mixture; toss gently to coat. Arrange on the plate with lettuce and boiled eggs and serve.

Fall Recipes magazine - centennial kitchen.

11/18/19 edition