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.
Preparation Details
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 1 hr 50 mins
Servings: 8
Ingredients
- 2 beets
- 4 small potatoes
- 2 small carrots
- 3 small dill pickles, diced
- ¼ cup vegetable oil
- 2 tablespoons champagne vinegar
- salt to taste
- 3 green onions, chopped
Steps
- 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.
- 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.
- 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.
