Description
A Russian potato salad with the difference of adding beets and carrots! Use balsamic vinegar instead of champagne vinegar for a different version.
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.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 1 hr 50 mins
Servings: 8