RUSSIAN BEET AND POTATO SALAD

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Russian Beet and Potato Salad image

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

Provided by Anonymous

Categories     Salad     Vegetable Salad Recipes

Time 1h50m

Yield 8

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 144.8 calories, Carbohydrate 19.6 g, Fat 7 g, Fiber 2.6 g, Protein 2 g, SaturatedFat 1.1 g, Sodium 384 mg, Sugar 2.9 g

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