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Russian Beet and Potato Salad

Reviewed: Aug. 18, 2010
I skipped the carrots and substituted Leeks for green onions (more fiber and a milder less acidic taste in my opinion). I also think I should have used Russets instead of the Yukon Golds. The Golds got too soft too quickly and turned orange. I think the starchier potato would have served the recipe better. I have to admit, I had a salad very very similar to this at a dinner a few months ago and that one was wonderful (cooked by people who had all spent time living in Russia, including a man visiting from Siberia). This was not as good, I think it's missing something. Maybe some Worcestershire Sauce? I unfortunately don't have any to try. As is, it is kind of bland. I may try it with pickled beets instead of boiled and see how that turns out...
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