Besides having that wonderful "red" color (make sure you use fresh red beets and not canned!), the different vegetables mixed a lot of unique tastes to an otherwise boring potato salad.
Do not hesitate to add onion and cheddar cheese to your salad!
I served this potato salad with baked ham, another favorite of my husband...
Russian Potato Salad
Ingredients
12 small buttercream potatoes
4 red beets
4 medium sized carrots
1 green bell pepper
1 large sweet onion
4 boiled brown eggs
3 tbsp of tillamook cheddar cheese, diced
2 tbsp superfine sugar
dash of salt
dash of freshly ground pepper
1 cup mayonnaise
Preparation and Cooking Time (1 hour)Use a big bowl to mix in all the ingredients.
Boil the vegetables with the skin on (20 minutes for the pepper, onion and carrots, 30 minutes for the potatoes and beets).
Peel the skin off and dice the vegetables, eggs and cheese.
Mix all the ingredients together with sugar, salt, pepper and mayonnaise.
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