VINEGRET (RUSSIAN PINK POTATO SALAD)

 

  • Cooking Time:
  • Servings:
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Ingredients

  • 2 medium all-purpose potatoes, cooked in their skins
  • 1 large beet, cooked in its skin (or used canned beets)
  • 2 pickles, preferably Claussen Kosher Pickles
  • 1 tart apple
  • 2 medium carrots, scraped and cooked
  • 1 medium onion, finely chopped
  • 1/2 cup dry white beans, soaked for 4 hours in cold water to cover, and cooked in the same water according to package directions (or use canned)
  • Dressing:
  • 2 Tbsp. vinegar
  • 2 Tbsp. olive oil
  • 1 tsp. Dijon mustard
  • 1 tsp. sugar
  • 2 Tbsp. water
  • Salt to taste

Directions

  • Peel the potatoes, beets, pickles, and apples, and cut them and the carrots into a 1/4-inch dice. Combine the diced ingredients with the onions and beans and mix carefully.
  • Mix all the dressing ingredients together, pour over the vegetables, and toss gently, then add salt to taste.
  • Serve in a decorative bowl at room temperature, either as an hors d’oueuvre or as a side dish for entrees.

Notes

Categories: Potato  Side Dish 
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