Name: Russian potato and beetroot salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 3 medium cooked/roasted beetroots; 450g new potatoes; 2 carrots; 3 medium gherkins; 3 Tbsp olive oil; 2 Tbsp white wine or balsamic vinegar; 4 spring onions, chopped; To garnish: chopped dill (optional)

Russian potato and beetroot salad

16 Aug 2016

by Dinna

Prep Time

10 minutes

Cook Time

10 minutes

Total Time

20 minutes

Background

I make this Russian potato and beetroot salad for parties, picnics or whenever I have leftover boiled potatoes and cooked beetroot in the fridge. You can use any homemade or shop-bought cooked, roasted or pickled beetroot. This version is healthy and dairy-free as it has no mayo nor sour cream.

Ingredients

3 medium cooked/roasted beetroots
450g new potatoes
2 carrots
3 medium gherkins
3 Tbsp olive oil
2 Tbsp white wine or balsamic vinegar
4 spring onions, chopped
To garnish: chopped dill (optional)

Instructions

Cook the potatoes until tender. Drain and let them cool. If using raw beetroot, cook these too.
Dice the carrot and blanch them or steam them another pan. Drain them and set aside.
Cut the potatoes in half, dice the beetroot and gherkins. Finely slice the spring onion.
Mix all the vegetables in a large bowl. Drizzle with the oil and vinegar toss to coat. Season with salt & pepper and garnish with dill.
Chill before serving.