Russian Beet and Potato Salad

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. 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. 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. 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.