Russian Beet and Potato Salad recipe

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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

Nutrition Info

144.8 calories
carbohydrate: 19.6 g
cholesterol: : -
fat: 7 g
fiber: 2.6 g
protein: 2 g
saturatedFat: 1.1 g
servingSize: -
sodium: 384 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

8 servings

Recipe Note

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

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