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.
Prep
22 min
Cook
29 min
Servings
Difficulty
Medium
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 per serving
Printed from PantryLink · https://pantrylink.app/recipes/russian-beet-and-potato-salad