Russian Potato Salad
Total TimePrep: 40 min. + chilling
the recipe is WRONG the beets and carrots and potatoes are being boiled separately , potatoes with carrots together and beets in a different souse pan. after the vegetables are cooked to be ready, they are places on a cutting board to cool down. PICKLED beets are never used in that salad, NEVER. I grew up on it in the country of origin. then the veggies which are at room temperature are cut into small cubes, dill pickles and onions are added to taste, i dont like the taste of onions, therefore, i dont add them. I like to add dill and scallions, then the salad is dressed with the mix of Olive or sunflower oil and vinegar and salt, never mayonnaise. the salad is called VINEGRET, and its healthy and delicious. the recipe originally presented was not translated accurately, enjoy 3 large potatoes 5 medium sized beets 1 large carrot dill pickles, salt, pepper, vinegar and oil to taste, should not be a lot, but enough to bring up the taste of veggies.
The first time I make something, I always try to follow the recipe exactly so I know what to tweak the next time. I thought this was very tasty and a nice change of pace, especially if you are a fan of pickled foods, which I am! However, I felt like this was more of a beet salad with potato in it than a potato salad. So, for my own personal tastes, the second time around, I cut the amount of pickled beets in half. I also added six chopped hard boiled eggs, the flavor of which seemed to really complement and improve this salad. Thanks for a new twist on potato salad!!
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