“This Russian potato salad (or vinaigrette) is perfect as a side dish for a festive meal.” - by Jane
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Place the beets, potatoes, and carrot into a saucepan, fill with water, and bring to a boil. Reduce heat and simmer until tender, about 20 minutes. Remove vegetables and allow to cool; peel the beets and potatoes. Dice the beets, potatoes, and carrot, and place into a salad bowl. Stir in onion, pickle, sauerkraut, olive oil, and salt. Chill the salad for 2 to 3 hours; serve cold.
Nutrition
Amount Per Serving (6 total)
- Calories
- 95 cal
- 5%
- Fat
- 6.9 g
- 11%
- Carbs
- 8 g
- 3%
Based on a 2,000 calorie diet
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Reviews (2)
Rate This Recipe
"Not bad.The only thing is-better to use rich taste sunflower oil. And if you want it to be more colorful cook potato and carrot in another sausepan. When it is cooled cut potato first and mix it with ..." See moreoil,so it will rest white."
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