Cut the potatoes, carrots and cucumbers into similar-sized cubes so the salad mixes evenly. Boil the potatoes and carrots ...

1. Cook the carrots and potatoes in a pan of boiling salted water for four minutes, then throw in the peas and cook for another four minutes until all the vegetables are tender. 2. Drain, cool for a ...

"Throughout Europe and especially Latin America," writes author Darra Goldstein in "Beyond the North Wind," "salade russe or ensalada rusa is a familiar dish." All of these Russian Salads mix potatoes ...

Note: This lovely variation on the classic recipe, best served in a glass bowl, can be made ahead and stored in the refrigerator for up to 2 days. From "The New Midwestern Table," by Amy Thielen. To ...