Russian potato and beetroot salad

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.

Print Recipe

Prep Time 10

Cook Time 10

Resting Time 4

Total Time 20

Servings: 6 people

Cuisine: Mid&East European

Calories: 1234

Ingredients Method

Ingredients

3 medium cooked/roasted beetroots
450 g 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

Method

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.