Weeknight Cooking

Insalata Russa

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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 4 servings
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  1. Peel and cube 2 russet potatoes and 2 carrots; boil in salted water until tender, 8 minutes, adding 3/4 cup frozen peas during the last minute. Drain and cool. Toss with 2 chopped hard-boiled eggs, 1/4 cup mayonnaise, 1 tablespoon each olive oil, and white wine vinegar, 1 teaspoon Dijon mustard and salt and pepper.

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