Vegetables à la Russe New York Times Magazine, January 22, 1978 Craig Claiborne with Pierre Franey Yield: 8 or more servings 1 potato, about 1/3 lb. Salt 1 small cauliflower 1 small bunch broccoli 1/4 lb. green beans, approximately 1/4 lb. carrots, approximately 1/4 lb. zucchini, approximately 1 cup green peas 3/4 cup chopped celery 1 cup chopped scallions, green part and all 2 Tbsp. chopped parsley 1 Tbsp. chopped chives 1 cup mustard mayonnaise Place the potato in a saucepan and add cold water to cover and salt to taste. Bring to the boil and simmer 25 minutes or until tender. Drain and let cool. Peel the potato and cut it into neat, uniform cubes, each about an inch or slightly less. Set aside. Break off enough flowerets from the cauliflower to make 1 cup. The pieces should be bite-size. Break off enough flowerets from the broccoli to make 1 cup. Use both the remaining cauliflower and broccoli for another meal. Cut the green beans, carrots and zucchini into small cubes, about 1/2 inch thick or slightly less. Keep each set of vegetables in separate batches. Cook the cauliflower and broccoli pieces, the cubed green beans, carrots and zucchini separately in boiling salted water until crisp-tender. Take care not to overcook any of them. Cook the green peas until barely tender (or use frozen tiny peas, uncooked). As each batch is cooked, drain immediately in a sieve or colander and run under cold water to chill. Drain. Combine the cubed potatoes, cauliflower, broccoli, green beans, carrots, zucchini and green peas in a mixing bowl. Add the chopped celery, scallions, parsley and chives. Add the mayonnaise and toss gently but well. Mustard mayonnaise Yield: about 1 and 1/4 cups 1 Tbsp. prepared mustard, preferaby Dijon or Düsseldorf 1 egg yolk 1/2 tsp. Worcestershire sauce 1 tsp. white vinegar Salt and freshly ground pepper Several drops Tabasco sauce 1 cup peanut, vegetable or corn oil Juice of half a lemon Put one Tbsp. of mustard, egg yolk, Worcestershire sauce, vinegar, salt and pepper to taste and Tabasco in a mixing bowl. Beat with a wire whisk. When blended, gradually beat in the oil. Add the lemon juice and blend well. Add more mustard, if desired, to make the mayononaise more piquant.

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