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Russian Beet and Potato Salad

By: Travinka

"A Russian potato salad with the difference of adding beets and carrots! Use balsamic vinegar instead of champagne vinegar for a different version."

Rate/Review | Read Reviews (15)

Prep Time:
20 Min

Cook Time:
30 Min

Ready In:
1 Hr 50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

2 beets
4 small potatoes
2 small carrots
3 small dill pickles, diced
1/4 cup vegetable oil
2 tablespoons champagne vinegar
salt to taste
3 green onions, chopped

Directions

Bring a large pot of water to a boil, and cook beets until tender, about 30 minutes. Bring a separate pot of water to a boil and cook potatoes and carrots until tender, about 20 minutes. Drain vegetables, cool, and remove skins. Dice and place in a large bowl.
Place the diced pickles in the bowl with beets, potatoes, and carrots. Drizzle the olive oil and vinegar over the mixture and toss to coat. Season with salt. Sprinkle with green onions. Chill completely before serving.

Footnotes

Cook's Note
Beets will color everything red. If you like other vegetables to retain color you need to put beets aside and put some dressing on them separately. Then carefully fold them in with the rest of the salad before serving.