Polish Vegetable Salad - cooking recipe

Ingredients

1 1/2 lb. red potatoes
4 carrots, diced
1 rutabaga, diced
1 c. frozen peas
2 dill pickles, chopped
8 oz. can navy beans, drained
4 hard-cooked eggs
1/2 c. onions, chopped
1 c. mayonnaise
1 tsp. spicy brown mustard
1 Tbsp. chopped dill
salt, pepper and paprika

Preparation

Cook red potatoes in water.
Meanwhile, boil eggs and in another pot cook carrots, rutabaga and peas until tender.
Mix vegetables together with potatoes that have been peeled and sliced in hunks.
Add pickles, drained navy beans, sliced eggs and onion. Mix mayonnaise, mustard and dill and fold into salad.
Salt and pepper to taste.
Sprinkle with a little paprika, if desired.