Gravlax With Russian Salad

• 4 Yukon Gold or other thin-skinned potatoes (1/2 lb. each), scrubbed
• 1 pound cauliflower florets (4 to 4 1/2 cups), rinsed
• 2 carrots (1/4 lb. each), rinsed and peeled
• 1/2 pound green beans, ends and strings removed, rinsed
• 3 gold or red beets (about 3 in. wide), tops trimmed, scrubbed
• 3/4 cup white wine vinegar
• 1 1/2 cups regular or reduced-fat mayonnaise
• 1/2 cup finely chopped cornichons or sour pickles
• 1/2 cup drained capers
• 1/2 cup chopped fresh dill or 1/4 cup dried dill
• 1 tablespoon Dijon mustard
• 1 tablespoon dry mustard
• About 1/2 teaspoon salt
• 6 to 8 pieces thin-sliced pumpernickel or rye bread (about 1/2 lb. total), cut into quarters
• Pepper

1. In a 5- to 6-quart pan over high heat, bring potatoes and 2 1/2 quarts water to a boil. Cover pan, reduce heat, and simmer until potatoes are tender when pierced, 25 to 30 minutes. With a slotted spoon, lift potatoes out and let them stand.
2. Return water to boiling and add cauliflower; cover, reduce heat, and simmer just until tender when pierced, 5 to 6 minutes. With slotted spoon, lift out florets and let stand. Return water to boiling and add carrots; cover, reduce heat, and simmer until tender when pierced, 8 to 10 minutes. With slotted spoon, lift out carrots and let stand. Return water to boiling and add green beans; simmer, uncovered, until tender-crisp to bite, 3 to 4 minutes. Drain green beans, immerse in ice water until cool, about 3 minutes, then drain again.
3. Meanwhile, in a 3- to 4-quart pan, bring beets and 1 1/2 quarts water to a boil. Cover, reduce heat, and simmer until beets are tender when pierced, 35 to 40 minutes. Drain and let cool.
4. Peel beets and potatoes; cut into 3/8-inch cubes. In a small bowl, mix beets with 2 tablespoons vinegar. Put potatoes in a large bowl. Cut cauliflower florets into 1/2-inch-wide pieces. Cut carrots in half lengthwise, then crosswise into 1/4-inch slices. Cut green beans into 1/2-inch pieces. Add cauliflower, carrots, and green beans to potatoes.
5. In another small bowl, combine mayonnaise, 6 tablespoons vinegar, cornichons, capers, 1/4 cup dill (or 2 tablespoons dried dill), Dijon mustard, dry mustard, and 1/2 teaspoon salt. Add 1 1/2 cups of the dressing and remaining 1/4 cup vinegar to the potato-vegetable salad; mix gently.
6. Overlap gravlax slices end to end to create an equal-size circle on each plate. Mound potato-vegetable salad equally in the center of the circles, surround with beets, and arrange bread alongside. Sprinkle salads with remaining 1/4 cup dill (or 2 tablespoons dried dill). Accompany with remaining dressing and salt and pepper to add to taste.

potatoes, cauliflower, carrots, green beans, gold, white wine vinegar, regular, cornichons, capers, dill, mustard, mustard, salt, bread, pepper

Taken from www.myrecipes.com/recipe/gravlax-with-russian-salad (may not work)