Russian Potato Salad – serves 6

27 06 2006


2 medium Yukon gold potatoes, boiled, peeled, and chopped
3 medium beets, boiled, peeled, and chopped
2 medium carrots, minced
1 cup fresh green beans, briefly blanched, and chopped
1 cup fresh or frozen green peas (briefly blanched, if using fresh)
1 cup chopped fresh dill
1 cup Basic Balsamic Vinaigrette (see below)
Sea salt, to taste


1. In a large bowl, toss the vegetables, chopped dill, Balsamic Vinaigrette, and salt together.


Basic Balsamic Vinaigrette (can be used for many other salads too)


1/2 cup chopped onion
1/2 cup balsamic vinegar
1/2 cup olive oil
1 1/2 teaspoons sea salt, or to taste
1/2 teaspoon black pepper, or to taste


1. Puree onion and vinegar in a blender. Then, with blender on low speed, gradually add oil. salt and pepper.



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