Russian Beet And Potato Salad
Serves: 6
Llewellyn Gorczany
1 January 1970
Based on User reviews:
49
Spice
51
Sweetness
51
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2
Beets4 small
Potatoes2 small
Carrot3 small
Dill Pickle (diced)1 cup
Vegetable Oil2 tbsps
Champagne VinegarDirections:
1
Bring a large pot of water to a boil, and cook beets until tender, about 30 minutes
2
Bring a separate pot of water to a boil and cook potatoes and carrots until tender, about 20 minutes
3
Drain vegetables, cool, and remove skins
4
Dice and place in a large bowl
5
Place the diced pickles in the bowl with beets, potatoes, and carrots
6
Drizzle the olive oil and vinegar over the mixture and toss to coat
7
Season with salt
8
Sprinkle with green onions
9
Chill completely before serving