Andre Guerrero's Russian Potato Salad

Recipe Ingredients

2 lbs	908g / 32oz	White boiling potatoes
1/2 lb	227g / 8oz	Beets
1 cup	110g / 3.9oz	Diced carrots
1/2 cup	55g / 1.9oz	Diced celery
1/2 cup	31g / 1.1oz	Minced red onion
1/4 cup	59ml	Sweet pickle relish
1/2 cup	73g / 2.6oz	Chopped Italian parsley
1 cup	237ml	Mayonnaise
1/4 cup	59ml	White wine vinegar
1/4 cup	59ml	Olive oil
1 tablespoon	15ml	Dijon mustard
3/4 teaspoon	3.8ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground white pepper

Recipe Instructions

Note: This salad develops better flavor if it stands overnight, but the peas and carrots will become colored by the beets so add them just before serving.

Boil the potatoes, beets and carrots in separate pots until tender. Drain. Peel and dice the potatoes and beets. Place all the vegetables in a large bowl to cool.  Add the celery, onion, pickle relish and parsley and mix.

Combine the mayonnaise, vinegar, olive oil, mustard, salt and pepper. Add to the salad and mix gently with a rubber spatula. Refrigerate the salad for several hours and mix again. The salad tastes best if prepared the night before serving.

Source:
"The Los Angeles Times, 08-15-2001"

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.