Russian potato and beetroot salad
16 Aug 2016
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.
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Categories
- Meal Type: - Everyday - Leftovers - Lunch - Quick & Easy - Salad - Side - Supper
- Cuisines: - Mid&East European
- Occasions: - Barbecue - Bonfire Night - Christmas - New Year - Parties - Picnic
- Ingredients: - Roots & Bulbs
- Health and Diet: - Combination - Dairy Free - Diabetic - Gluten Free - Healthy - High Fibre - Vegan
- Skill Levels: - Easy
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