Russian Beet And Potato Salad (Vinagret)

• 3 whole Medium-Sized Red Potatoes, Peeled And Cut Into Small Cubes
• 3 whole Carrots, Peeled And Cut Into Small Slices
• 1 cup Frozen Peas
• 1/2 cans From 15 Oz. Size Can, Sliced Beets, Cut Into Cubes
• 1 can 16 Oz. Size Dark Red Kidney Beans, Rinsed And Drained
• 2 whole Small Claussen Kosher Dill Pickles, Chopped Fine
• 1/4 cups Minced White Onion, I Use Vidalia
• 1/4 cups Red Wine Vinegar, Start With Half This Amount And Adjust To Taste
• 2 Tablespoons Dijon Mustard
• 1 Tablespoon Sugar
• 1/3 cups Canola Oil
• 1 teaspoon Sea Salt
• 1/2 teaspoons Ground Black Pepper

1. Cook the cubed potatoes and carrots in boiling salted water in separate pots until each is tender. Drain and cool. Briefly heat the frozen peas (for a few seconds in the microwave) then drain and allow to cool.
2. In a large bowl, gently combine the potatoes, carrots, peas, and all the remaining vegetables. You can adjust the veggies to your liking.
3. In a small bowl, combine the dressing ingredients - vinegar, Dijon, and sugar. Using a whisk, slowly drizzle in the oil. Add salt and pepper, to taste. Note: Start with the lesser amount of vinegar and adjust to your taste preference.
4. Pour dressing over the vegetables and mix carefully. Taste for seasoning and adjust to your liking if necessary. Cover and refrigerate several hours before serving.

red potatoes, carrots, frozen peas, beets, kidney beans, pickles, ubc, ubc, dijon mustard, sugar, canola oil, salt, ground black pepper

Taken from tastykitchen.com/recipes/salads/russian-beet-and-potato-salad-vinagret/ (may not work)