I
have made this salad for several years and always called it a Russian salad for
some reason. It is quick and easy to
make and best of all, delicious.
First
you need to have cubes of cooked potato and beetroot to hand. I boil my potatoes in cubes – quel horreur in
many cooks minds but I find it more convenient to cube the potatoes when they
are raw – and they then cook in less than 10 minutes. I put 2 or 3 whole cloves of garlic in with
the potatoes when they are cooking. I
drain them when just tender and fish out the garlic cloves which I then smush
up with the side of my knife.
I
like to roast the beetroot – which takes a while – but canned beetroot also
works just fine.
It
doesn’t matter what size cubes the potato and beetroot are – the less time I
have the bigger they get!
I
put in some finely diced red onion – up to ½ an onion. Do this as small as you can.
Mix
everything together while the potatoes are still warm (it helps the flavour to
develop). Add mayo – quantity to your
taste. Sometimes I use half mayo and
half crème fraiche or sour cream. Add
lashings of salt and pepper – again to taste.
But we are very fond of pepper. I
prefer white pepper but either is fine.
If
you have it to hand, sprinkle a bit of chopped parsley or spring onion on top
for colour.
For another recipe, click here
Looks delicious. Pretty color. Thank you so much for the feature on your sidebar. Much appreciated. I enjoy your blog as well :)
ReplyDeleteHave a great week.
Wow, I know I'd love this! But a very new way to serve beets :)
ReplyDeletePS...I'm honored to be featured on your side bar this month! Thanks so much, Carole!!!
This is so up my street! Looks and sounds great.
ReplyDeleteThis sounds so good and reminds me of something my Grandma might have made :)
ReplyDeleteThis sounds delicious, a perfect side dish to a lunch at weekend - I need to try this recipe! The garlic must give a lovely mild taste as the gloves are cooked.
ReplyDelete