Russian Salad

Cook the potatoes in their skins in lightly salted water for 30–40 minutes, then drain and let them cool completely.

Peel the carrots and cook them in salted water until tender, then drain and let cool.

Drain the pickles, peel the potatoes and cut them together with the carrots into small, even dice.

Drain the canned peas and rinse briefly, then let all the vegetables drain well on kitchen paper.

Finely chop the capers.

Put everything in a bowl and mix thoroughly with mayonnaise and mustard.

Season with salt and pepper, cover and let the salad chill in the refrigerator for at least 60 minutes to mature.