Here's a Russian potato salad recipe with the difference of adding beets and carrots! Use balsamic vinegar instead of champagne vinegar for a different version.
Ingredients
- 2 beets
- 4 small potatoes
- 2 small carrots
- 3 small dill pickles , diced
- 0.25 cups vegetable oil
- 2 tablespoons champagne vinegar
- salt to taste
- 3 greens onions , chopped
Instructions
-
1
Bring a large pot of water to a boil; add beets and cook until tender, about 30 minutes. Drain beets; cool and remove skins. Dice and place in a large bowl.
-
2
Meanwhile, bring a separate pot of water to a boil; add potatoes and carrots and cook until tender, about 20 minutes. Drain potatoes and carrots; cool and remove skins. Dice and place vegetables in the same large bowl.
-
3
Add diced pickles to the bowl with vegetables. Drizzle in oil and vinegar; toss to coat. Season with salt; sprinkle with green onions. Chill completely before serving.
Nutrition Facts
Per serving
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