Russian Beet and Potato Salad

A Russian potato salad with the difference of adding beets and carrots! Use balsamic vinegar instead of champagne vinegar for a different version.

Step: 1

Bring a large pot of water to a boil, and cook beets until tender, about 30 minutes. Bring a separate pot of water to a boil and cook potatoes and carrots until tender, about 20 minutes. Drain vegetables, cool, and remove skins. Dice and place in a large bowl.

Step: 2

Place the diced pickles in the bowl with beets, potatoes, and carrots. Drizzle the olive oil and vinegar over the mixture and toss to coat. Season with salt. Sprinkle with green onions. Chill completely before serving.

Per Serving: 145 calories; protein 2g; carbohydrates 19.6g; fat 7g; sodium 384mg.

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