Russian Beet and Potato Salad (Vinagret)

Cook the cubed potatoes and carrots in boiling salted water in separate pots until each is tender. Drain and cool. Briefly heat the frozen peas (for a few seconds in the microwave) then drain and allow to cool.

In a large bowl, gently combine the potatoes, carrots, peas, and all the remaining vegetables. You can adjust the veggies to your liking.

In a small bowl, combine the dressing ingredients – vinegar, Dijon, and sugar. Using a whisk, slowly drizzle in the oil. Add salt and pepper, to taste. Note: Start with the lesser amount of vinegar and adjust to your taste preference.

Pour dressing over the vegetables and mix carefully. Taste for seasoning and adjust to your liking if necessary. Cover and refrigerate several hours before serving.