Salads and Dressings, Vegetables

Russian Salad

  • 1 cup Green beans, sliced
  • 2/3 cup Carrots, peeled and diced
  • 1/2 cup Celery, white part only, diced
  • 1/2 cup Small cauliflower florets
  • 1/2 cup Potatoes, peeled and diced small
  • 1 tablespoons Salt
  • 1 cup Mayonnaise
  • 1 cup Sour cream
  • 1 tablespoons Dijon mustard
  • 1 medium size Dill pickle, chopped
  • 1 1/2 tablespoons Sugar
  • ~ Salt and pepper to taste

    • Put all vegetables in a saucepan, add enough water to barely cover, add 1 teaspoon salt, cover and cook until vegetables are just done. Strain and coll. Blend with all other ingredients, chill, put on a serving dish and garnish with CasinoEggs.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Sylvia Hendriks of Mill (The Netherlands). 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!