Russian salad

2 small beets, peeled and cut into 1⁄2-inch cubes (about 1 cup);

6 small waxy potatoes, scrubbed and cut into 1⁄2-inch cubes (about 3 cups);

2 small carrots, peeled and cut into 1⁄2-inch cubes (about 1 cup);

1 cup shelled garden peas;

1⁄2 cup mayonnaise;

1 garlic clove, finely chopped;

2 tablespoons lemon juice;

1⁄2 teaspoon Worcestershire sauce;

1⁄4 teaspoon hot sauce, or to taste;

3 tablespoons finely chopped cornichons or dill gherkins;

1 teaspoon kosher salt, plus more to taste;

1⁄2 teaspoon ground black pepper, plus more to taste.

Meanwhile, whisk together the mayonnaise, garlic, lemon juice, Worcestershire, hot sauce, cornichons, salt, and pepper in a large bowl.
Add the vegetables to the dressing and stir gently to coat. Season with salt and pepper. Serve at room temperature or lightly chilled.