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–+ servings

Russian Beet and Potato Salad

Food Wiki
A unique spin on Russian potato salad, incorporating beets and carrots. Consider using balsamic vinegar as an alternative to champagne vinegar for a distinct variation.
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Prep Time 20 minutes
Cook Time 30 minutes
Additional Time 1 hour
Total Time 1 hour 50 minutes
Course Salad
Cuisine world cuisine
Servings 8
Calories 145 kcal

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

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.

Nutrition

Calories: 145kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 1gSodium: 384mgPotassium: 410mgFiber: 3gSugar: 3gVitamin C: 12mgCalcium: 16mgIron: 1mg
Keyword Russian Beet and Potato Salad
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