Monday, August 10, 2015

Russian Salad

2 lbs potatoes
1 lb. carrots
1 (16 oz) can English peas
Mayonnaise and Salt to taste.

Cook potatoes and carrots separately in boiling water

 until tender. Allow to cool and cut into cubes.

Add peas,mayonnaise and salt to taste.

Mix well and refrigerate. Serve cold.

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