4 little potatoes
1/2 lb green beans
3 little dill pickles, diced
1/2 container vegetarian mayonnaise
2 tablespoons lemon juice, new
2 tablespoons Dijon mustard
1/2 teaspoon salt or to taste
naturally ground pepper to taste
5 tablespoons olive oil, isolated
Wash, strip and bones potatoes into wanted size. Hurl with 2 tablespoons olive oil and dish in a vast container, fitted with material paper for roughly 50 minutes. Strip and shakers beets. Hurl with 2 tablespoons olive oil, add to the potatoes and dish for 40 minutes. Wash green beans and cut into thirds. Hurl with residual 1 tablespoon olive oil, add to the dish and meal for 15 minutes. Expel from broiler and cool.
In an expansive bowl, whisk together mayonnaise, mustard, lemon squeeze, salt and pepper. Mix in cooked vegetables and dill pickles and coat equitably. Serve warm, at room temperature or chilled.
Note: The vegetables will broil at various time allotments. The potatoes require 50 minutes, so do them first. Set up the beets and include them 10 minutes after the fact and afterward include the green beans 25 minutes after that.
This is a Russian adaptation of our conventional potato serving of mixed greens.