RUSSIAN SALAD (6 servings)

3 medium sized carrots, peeled,
3 medium sized potatoes, peeled,
1/4 cup finely chopped pickles,
3 tb drained cocktail capers,
3 tb olive oil,
3 tb balsamic vinegar,
1/2 tsp salt,
mayonnaise (to taste)
cubed boiled beets (optional)

Cook carrots and potatoes in boiling salty water; drain and cool under running water. Drain again in a colander. Cut in cubes the carrots and potatoes. Add the vegetables, pickles and capers and transfer to a big crystal bowl. Sprinkle with olive oil, vinegar and salt. Toss to mix; add mayonnaise to taste and mix. Cover and refrigerate until ready to serve.