Russian vegetable salad

INGREDIENTS:

• Beets, diced and cooked — 2 cups
• Potatoes, diced and cooked — 2 cups
• Carrots, diced and cooked — 2 cups
• Peas, cooked — 1 cup
• Dill pickles, diced — 2-3
• Onion, diced — 1/2
• Scallions, chopped — 3-4
• Fresh dill, chopped — 1/4 cup
• Red wine vinegar — 1/4 cup
• Dijon mustard — 1 teaspoon
• Sugar 1 teaspoon
• Salt and pepper — to taste
• Sunflower or vegetable oil — 1/2 cup

DIRECTIONS:

Mix together the beets, potatoes, carrots, peas, pickles, onion, scallions and dill in a large bowl. Whisk together the vinegar, mustard, sugar, salt and pepper in a small bowl. Whisk the oil slowly into the vinegar mix to lightly soften it. Stir the vinaigrette into the vegetables, adjust seasoning and serve Russian vegetable salad well chilled.