Russian Beet and Potato Salad

Course: Salad, Side Dish

Cuisine: Russian

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings:

Calories: 227kcal

Author: Lord Byron's Kitchen

One of my favourite ways to cook with beets is to add them to a deliciously savoury potato salad. This Russian Beet and Potato Salad combines beets with potatoes, carrots, peas, and onions. Tossed in a slightly sweet creamy sauce, this beautifully pink salad is both rustic and impressive!

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Ingredients

2 cups cooked beets, skin removed and discarded, diced
4 cups potatoes, peeled and diced
1 cup carrots, peeled and diced
1 cup frozen green peas (you can also use drained canned peas)
1/4 cup green onions, thinly sliced
1/2 cup mayonnaise
2 tablespoons apple cider vinegar
1 teaspoon yellow mustard
1 teaspoon honey mustard
2 tablespoons sugar, optional
¼ teaspoon salt
1/2 teaspoon ground black pepper

Instructions

You can use canned or jarred beets for this recipe. Do not use pickled beets! Otherwise, wrap the beets individually in aluminum foil and roast until tender at 350 degrees F. Once cool to the touch, remove the foil and rub the beet to remove the skin. It should slide right off! Dice the beet and set it aside while you prepare the other ingredients.
Add the diced potatoes to a pot and cover the potatoes by an inch with cold water. Salt the water. Bring to a boil and cook until potatoes are fork-tender. Drain and set aside to cool.
Repeat with the diced carrots. One the carrots are nearly cooked, add the frozen green peas and boil them with the carrots for two minutes. Drain the peas and carrots and allow them to cool.
Once all of the veggies are prepped, prepare the salad dressing by whisking together the mayonnaise, apple cider vineger, yellow mustard, honey mustard, sugar, salt, and ground black pepper. Set aside.
Transfer all of the veggies - potatoes, beets, carrots, peas, and green onions - to a mixing bowl. Pour over the dressing.
Using a large spoon, vigorously mix all of the ingredients together.
Taste for seasoning and sweetness and adjust accordingly.
You may serve the salad immediately, however for best results, transfer the salad to a bowl with a tight fitting lid and refrigerate for 4 hours before serving.

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