Beet and Potato Salad

Name: Beet and Potato Salad
Total time: 30 min
Yield: 4 to 6 servings
Cuisine: french
Ingredients: 3/4 pound potatoes; 2 large beets, roasted; 1 celery rib, diced; 1/2 small red onion, minced, soaked in water for 5 minutes, then drained, rinsed and drained on paper towels (optional); 2 hard-boiled eggs, peeled and finely chopped; 2 tablespoons minced chives; 2 tablespoons Champagne vinegar or sherry vinegar; Salt to taste; 2 teaspoons Dijon mustard; 1/4 cup extra virgin olive oil; 1/4 cup plain low-fat yogurt; Freshly ground pepper

By Martha Rose Shulman

Total Time: 30 minutes
Rating: 5(710)
Comments: Read comments

This is a better version of a ubiquitous salad found in takeout shops all over France. Salade Russe, as it is called, is a mayonnaise-dressed mixture of potatoes, diced carrots, peas and other vegetables, but usually not beets. Yogurt vinaigrette stands in for mayonnaise here.

Featured in: A Dynamic Duo: Beets and Beet Greens

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Ingredients

Yield:4 to 6 servings

¾pound potatoes
2large beets, roasted
1celery rib, diced
½small red onion, minced, soaked in water for 5 minutes, then drained, rinsed and drained on paper towels (optional)
2hard-boiled eggs, peeled and finely chopped
2tablespoons minced chives
2tablespoons Champagne vinegar or sherry vinegar
Salt to taste
2teaspoons Dijon mustard
¼cup extra virgin olive oil
¼cup plain low-fat yogurt
Freshly ground pepper

Ingredient Substitution Guide

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Preparation

Step 1
Cut the potatoes into halves or quarters and steam over 1 inch of boiling water until tender, 15 to 20 minutes. Remove from the heat. When they are cool enough to handle, cut in small dice.
Step 2
Peel the beets and cut in small dice. In a large bowl, combine with the potatoes, celery, onion, hard-boiled eggs and chives.
Step 3
In a small bowl or measuring cup, whisk together the vinegar, mustard and salt. Whisk in the olive oil and the yogurt. Toss with the vegetables. Add freshly ground pepper, taste and adjust salt. Serve right away or refrigerate.

Tip

Advance preparation: This will keep for two or three days in the refrigerator. I like it even better the day after it's made, as both the beets and the potatoes absorb the nice tart dressing. The beet color will intensify.

Ratings

5 out of 5

710 user ratings

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Comments

Katherine7 years ago

To roast beets: set oven to 400 or so (25 degrees either way is fine, if you're cooking something fussier at the same time). Don't peel the beets! Cut off greens about 2 inches from the beet, saving them for another use. Put beets in an ovenproof pan with a lid or foil on top, and pop it in the oven. For ping-pong-ball-size beets, about 45 minutes; for tennis-ball-size beets, maybe 75 minutes; etc. Peel while beet is still hot; the skin slips off like a glove.

Joel Nydahl7 years ago

I'm going to guess that one roasts a large beet approxmately as long as one roasts a medium potato--but I'm not sure. How about including both time and temperature for beet-roasting? Never over-estimate the knowledge or experience of your readers.

theabroma7 years ago

This is, actually, not a version of Salade Russe; rather, it is a version of another equally ubiquitous salad in the Baltic states and along the western border of Russia, known as Russolye: beets, either boiled or roasted, and cubed, with boiled, peeled, and cubed potatoes, dressed in creme fraiche, soured cream, or smetanya, with dill and finely sliced scallions or slivers of yellow onion. It turns a Pepto-Bismol-on-steroids shade of pink.

Liza1 week ago

This is something like a cross of ‘olivye’ and ‘vinaigrette’ salad (potato/egg and beet-based, respectively). A table of Russians accustomed to said salads really enjoyed the hybrid. The yogurt olive oil dressing, which I made with sherry vinegar, waa excellent—I think I’ll coopt it for a riff on Waldorf salad. I used golden beets, which were great, but I think the classic red might be even better.

Theresa2 weeks ago

This recipe worked well for us! I made a half recipe, using the pressure cooker to steam the cut potatoes, cubed beets, and the egg (steamed for 5 minutes on high, then released pressure and cooled in cold water). It was a hot day and I didn't want to heat the kitchen. Pressure cooking everything together wasn't quite as nice as having roasted beets but it was a quick and easy way to cook everything without heating the house. Subbed mayo for yogurt, had no chives, used whole grain mustard.

Anna Fallon2 weeks ago

It would be helpful to have cup measurements for the beets and potatoes . I made this and wasn’t sure how to double the recipe because of this.

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