Russian Beet and Potato Salad
Description
This Russian potato and beet salad recipe with carrots is flavored with dill pickles, green onions, olive oil, and champagne (or balsamic) vinegar.
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
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.