Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Insalata Russa
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- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 4 servings
Directions
- 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.
