Russian Potato and Beet Salad Recipe

Russian Potato and Beet Salad Recipes

Ingredients :

1 pound small beets, well scrubbed

1.5 pounds little new potatoes (rosefir, ruby crescents, yellow Finnish, bintjis, creamers)

1 small cucumber, peeled and seeded

6 green onions, finely chopped

1/2 tsp dry mustard

1 tsp sugar

1 tsp salt

1/2 tsp black pepper

2 tbsp red wine vinegar

1 cup nonfat plain yogurt

2 tbsp chopped dill (optional)

Method :

Trim the leaves from the beets but leave about 1 inch of stem. Place the beets in medium-sized saucepan and cover with cold water, bring to a boil, reduce heat, and simmer, covered, until tender, about 40 minutes. Drain and cover with lukewarm water. When cool enough to handle, slip the peel off the beets, Set them aside.

Scrub the potatoes, place them in a medium-sized saucepan, and cover with cold salted water. Bring to a boil, reduce heat to a simmer, and cook, covered, until firm-tender, about 15-20 minutes depending upon the size of the potatoes. Test one by cutting all the way through. Drain and place in ice water to stop the cooking. Drain again when cold.

Cut the cucumber into small chunks. Cut the potatoes into small chunks. Cut the beets into small chunks. The vegetables should all be about the same size. Combine the potatoes, beets, cucumber, and green onions in a bowl. In a small bowl, whisk mustard, sugar, salt and pepper with the vinegar. Stir in the yogurt. Pour the dressing over the vegetables and toss. Sprinkle with chopped dill if desired.

Serves 4

Earthy and satisfying, this salad can make a filling lunch, accompanied by some good black bread and a soup.

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