Friday, May 09th 2008

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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