Thursday, October 3, 2013

Russian Potato Salad with Beetroot

Russian potato salad with beetroot is one of my favorites. My mom used to make this salad and I remember it and love it since I was a child. It has the Russian influence of potatoes and beet and is an interesting variation of the regular ‘white’ potato salad. It is good for passover, without gluten, and wonderful for picnics.
Russian Potato Salad with Beetroot

Ingredients
Potatoes
Beetroot
Pickles
Mayonnaise (there are also vegan), mustard, salt, pepper
Optional: carrots
Preparation
Cook the potatoes (and carrot if you use) until soft (don’t overcook or it will become a mash). Drain the potatoes (keep a little it of the water for later use) and leave them to cool to room temperature.
Cook the beetroot. I buy the cooked beet in vacuum bag, it saves time.
Cut everything to small squares.
Add mayonnaise, mustard, salt and pepper.
Steer gently not to make a mash out of the salad. You make the salad less dry you may add some water from the cooking.


Keep refrigerated.



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