A Russian potato salad with the difference of adding beets and carrots Use balsamic vinegar instead of champagne vinegar for a different version
Prep Time
1 hr
Dificult
Medium
Servings
1 hr 50 mins
Ingredients
Instructions
Bring a large pot of water to a boil; add beets and cook until tender
about 30 minutes. Bring a separate pot of water to a boil; add potatoes and carrots and cook until tender
about 20 minutes. Drain vegetables
cool
and remove skins. Dice and place in a large bowl.
Place diced pickles in the bowl with beets
potatoes
and carrots. Drizzle olive oil and vinegar over mixture and toss to coat. Season with salt and sprinkle with green onions. Chill completely before serving.
Cook's Note
Beets will color everything red. If you would like the other vegetables to retain their color you need to put beets aside and put some dressing on them separately. Then carefully fold them in with the rest of salad ingredients before serving.
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