MAIN DISH

RUSSIAN SALAT OLIVIER

• 3 medium potatoes

Peel, cube and boil potatoes, carrots and beets until tender, keeping beets separate to keep colors clear. (Potatoes take about 20 minutes and new potatoes may be substituted; carrots 10 minutes; beets 20 minutes.) Peel and cube cucumber. Peel and chop 2 eggs, saving the other 2 for garnish. Mix with peas, onions and meats, still keeping beets separate, and chill. Prepare dressing by whisking all ingredients together and chill.

To serve: Toss beets and dressing with chilled salad. Garnish with 2 remaining eggs, quartered. Makes 4 servings.

Per serving: 889 calories (64 percent from fat), 63.7 g fat (13.9 g saturated, 13.3 g monounsaturated), 317 mg cholesterol, 37.5 g protein, 44 g carbohydrates, 5.7 g fiber, 1,197 mg sodium.

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