Russian Salad

In large pot of boiling water, cook beets (if using) until fork-tender, about 20 minutes. Drain and let cool; slip off skins. Cut into cubes.

Meanwhile, in large pot of boiling salted water, cover and cook potatoes and turnips for 10 minutes.

Add carrots; cook, covered, until vegetables are just tender, about 15 minutes. With slotted spoon, transfer to ice water and chill; drain well.

Add cauliflower to pot; cook until tender-crisp, 2 to 5 minutes. Drain and chill in ice water; drain well.

Cube potatoes and turnips. Halve carrots lengthwise. Peel cucumber; cut lengthwise into quarters and remove seeds. Cut carrots and cucumber crosswise on bias into 1/2-inch (1 cm) thick slices. Cut ham (if using) into thin strips.

Dressing: In large bowl, combine mayonnaise, sour cream, 3 tbsp (45 mL) of the chives, the horseradish, salt and pepper. Add potatoes, turnips, carrots, cauliflower and cucumber; stir to coat well.

Trim and separate lettuce into leaves; line shallow serving bowl. Top with vegetable mixture. Arrange eggs, beets and ham over top; sprinkle with dill and remaining chives.

Source : August 2010