Vegetable Russian Salad With Vinaigrette
|Potatoes||1⁄2 Pound, cooked (225 Gram)|
|Carrots||1⁄2 Pound, cooked (225 Gram)|
|Green beans||1⁄2 Pound, cooked (225 Gram)|
|Peas||1⁄4 Pound, cooked (125 Gram)|
|Chopped chives||2 Tablespoon|
|Mayonnaise||125 Milliliter (1/2 Cup)|
|Hard-cooked eggs||2 , cut into quarters|
Cut the potatoes and carrots into 1/4-inch (1/2-cm) cubes.
Cut the beans into 1/4-inch (1/2-cm) lengths.
Put the vegetables and the chives into a bowl, pour in the vinaigrette and toss to mix.
Leave for 1 hour to marinate.
Drain the vegetables and put them in another bowl.
Pour in the mayonnaise and toss to mix.
Garnish with the anchovy fillets, hard-cooked eggs and capers.