In today’s post I’ll talk about a very popular dish here, in Europe: The Russian salad, or Salad Russe. This beetroot potato salad is my very own reinterpretation of it.
Some people say you’ll never find two identical versions of the Russian Salad and I never heard truer words. For instance, my grandma’s recipe has peas, mayonnaise, mustard and vinegar in it.
P.S.: I gotta admit, I didn’t do my best taking the pics, and that’s because I stopped in the middle of the shooting and…oh, well…I kind of ate the salad. Yup, it’s that good.
Tips and tricks for this Beetroot Potato Salad:
-It’s best if you make this salad the night before serving it. That way, you give time for the flavours and colours to blend beautifully.
– Don’t over-boil the potatoes! You’ll need them as firm as possible for this recipe.
-It works both as a side salad and as a main dish.
-If you are short on time, you can buy pre-boyled beetroot. On the other hand, if you have extra time on your hands, bake it in the oven for more flavour.
Beetroot potato salad
- 4 New season potatoes (Or baby potatoes)
- 200 g Beetroot in juice
- 1/2 Red onion
- 100 ml Non fat yogurt
- 2 tbsp Lemon juice (Freshly squeezed)
- 1 tbsp Olive oil extra virgin
- 1 tbsp Dill
- Salt and pepper (according to taste)
- Cook the potatoes in salted boiling water until tender. Allow them to cool and then cut them into bite sized pieces.
- Cut the beetroot into the same sized pieces.
- FInely chop the red onion.
- Place the potatoes, beetroot and onion in a salad bowl and add the yogurt, lemon juice, oil and condiments. Carefully combine the ingredients.
- Place the bowl in the fridge for at least an hour before serving to allow the salad to cool.