Recipe(tried): Russian Salad - Dearest June: I have two favorite versions. Here is a repost of both.

Here is my version of Ensaladilla Rusa (Russian Salad):

RUSSIAN SALAD (ENSALADILLA RUSA)
Servings: 6

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

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.

---

This recipe I appreciate very much. It is by Chiqui, New Orleans, one of the contributors at Whats for Dinner Message Board. She is also a cookbook writer (Cookery N'Orleans Style).

RUSSIAN SALAD (ENSALADA RUSSA)

All vegetables should be fresh, cooked and well drained. Canned vegetables can be used with great success, but fresh is always better.

3 medium potatoes, cubed or 2 cans sliced new potatoes
2 cups petit pois peas, or 1 can
2 cups fresh green beans,cut or 1 can cut green beans
1 cup diced carrots, or 1 can diced carrots
1 cup diced beets, or canned
1 cup sliced mushrooms, sauteed or canned
1 cup small pimento stuffed olives
1 small jar coctail opnions, drained
3 small jars marinated artichoke hearts and their oil
3 tablespoons chopped parsley
4 hard boiled eggs, peeled and sliced
1 cup asparagus spears or 1 can asparagus spears
DRESSING:
2 1/2 cups Hellman's mayonnaise
1/4 cup red wine vinegar
Garlic, granulated to taste
salt and lemon-pepper to taste (note: when using canned vegetables, I would eliminate the extra salt.)

Place all ingredients, except asparagus and hard boiled eggs in a large glass or plastic bowl.

Mix dressing ingredients and pour over vegetables. Gently toss and cover tightly. Allow to marinate in the refrigerator for at least four hours or overnight.

Serve in lettuce "cups" and garnish with asparagus spears and hardboiled eggs if desired.