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Russian Vegetable Salad

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Potato Type: PurpleWhite
Prep Method: Boiled

Dish

Side DishMain Dish

Prep Time

15 Mins

Cook Time

35 Mins

Serving

Serves 8-9 servings of 6 oz. portions

Ingredients

  • 2 lbs white or purple small potatoes, unpeeled
  • 6 oz peeled carrots
  • 8oz peeled red beets, diced
  • 3 small dill pickles, finely diced
  • ½ cup sweet peas
  • ¼ cup olive oil
  • 3 Tbs Apple Cider Vinegar
  • 1 tsp kosher salt
  • 2 oz white onion, minced
  • 1 tsp Dijon or fine brown mustard

Preparation

  1. In a stock pot: add potatoes and carrot and water to cover by 1″.  Bring to a boil and cook until tender but still firm (~15-20 minutes).
  2. Remove potatoes and carrots from boiling water. Rinse and cool by submerging in cold water.  Peel and dice to 1/4″ small dice pieces.  Reserve in a bowl.
  3. In a large bowl, combine mustard, olive oil, cider vinegar and salt. Whisk to create a emulsified dressing.
  4. Very finely mince the onion. Finely dice the pickles.  Add onion, pickel and sweet peas to the dressing.
  5. Boil the red beets for 25 minutes, then peel and dice the beets to 1/4″ (same as the potatoes and carrots). Add to the dressing and stir.
  6. Combine the dressing with the potatoes and carrots. Fold to incorporate fully.
  7. Chill in the refrigerator for 1 hour until served. Marinating chilled overnight produces superior flavor.
  8. Add additional salt to taste.

3 Reviews

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Raija Grunner

Love this recipe, have made this for years. I know it from Finland, one of the Christmas foods. I also add...Read Full Review

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Raija Grunner

Love this recipe, have made this for years. I know it from Finland, one of the Christmas foods. I also add I also add some nchovies to the mix.

Lara

I just tried this for the first time and I have to say I really like it. Roasting the beets with...Read Full Review

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Lara

I just tried this for the first time and I have to say I really like it. Roasting the beets with a touch of salt gives it a bit of an earthier flavor but I could see adding other vegetables to this as well. Well done!

Andrea Hryhorenko

This is my family's favorite summer salad and no mayo to deal with in the heat. My husband's family is Ukrainian...Read Full Review

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Andrea Hryhorenko

This is my family's favorite summer salad and no mayo to deal with in the heat. My husband's family is Ukrainian and this salad is very popular with Ukrainians and other Eastern Europeans. We don't use peas but my mother-in-law always added finely chopped kapusta (sauerkraut) to the mix and fermented veggies are one of the things we need more of. She also used navy beans another healthy addition. It's best made a day ahead as the taste improves.

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