Ensaladilla Rusa

Instructions

1. Peel and dice the potatoes and carrots into small, bite-sized pieces.

2. Fill a pot with water, add a pinch of salt, and bring it to a boil.

3. Cook the potatoes and carrots until tender but still slightly firm, about 10-15 minutes.

4. Add the frozen peas to the pot in the last two minutes of cooking.

5. Drain the vegetables and let them cool to room temperature.

6. In a separate pot, place the eggs and cover with water.

7. Bring the water to a gentle boil and cook the eggs for about 10-12 minutes.

8. Transfer the eggs to a bowl of ice water to cool, then peel and chop into small pieces.

9. In a mixing bowl, combine mayonnaise, Dijon mustard, white vinegar, salt, and pepper; mix well until smooth.

10. In a large bowl, combine the cooked potatoes, carrots, peas, and chopped eggs.

11. Gently fold in the dressing until all ingredients are evenly coated.

12. Adjust seasoning with additional salt and pepper if needed.

13. Cover the bowl with plastic wrap and refrigerate for at least one hour to allow flavors to meld.

14. Before serving, stir the salad and garnish with olives, roasted red peppers, or parsley as desired.