Russian Salad (Salata Roseiki)
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Diced cooked carrots||1 Cup (16 tbs)|
|Diced cooked beets||1 Cup (16 tbs)|
|Potatoes||2 , cooked and diced|
|French cut green beans||1 Cup (16 tbs), cooked and diced|
|Cooked peas||1 Cup (16 tbs)|
|Minced parsley||1⁄4 Cup (4 tbs)|
Mix olive oil and vinegar and pour over vegetables; allow to marinate 1 to 2 hours.
Mix vegetables and parsley with enough mayonnaise to bind together (about 1 cup).
Season with salt and pepper.
Garnish with capers to serve.