Ensaladilla Rusa -- Spanish Potato Salad (Spain)

• 3 medium potatoes
• 1 large carrot, diced
• 5 tablespoons frozen green peas
• 23 cup green beans, chopped into bite-size pieces
• 12 medium onion, chopped
• 1 small red bell pepper, chopped
• 4 small gherkins, sliced
• 2 tablespoons capers
• 12 stuffed green olives
• 1 hard-cooked egg, sliced thin
• 23 cup mayonnaise
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 14 teaspoon black pepper, to taste

1. In a saucepan, in lightly salted water, cook potatoes, carrot & beans, bringing to a boil, then simmering until almost tender, about 10-15 minutes.
2. Add peas & cook not more than another 5 minutes, then drain & transfer veggies to a serving bowl.
3. Add onion, pepper, gherkins, baby capers, olives & sliced egg.
4. In a separate bowl, whisk together mayo, lemon juice & mustard, then add to serving bowl & mix well to ensure all ingredients are coated.
5. Sprinkle with pepper & toss, then refrigerate.
6. Before serving, allow to stand at room temperature for an hour so that flavors can meld.

potatoes, carrot, frozen green peas, green beans, onion, red bell pepper, gherkins, capers, green olives, egg, mayonnaise, lemon juice, mustard, black pepper

Taken from www.food.com/recipe/ensaladilla-rusa-spanish-potato-salad-spain-369984 (may not work)