From Executive Chef Andre Guerrero, Linq Restaurant, Los Angeles, California
Beets add the Russian flair to this otherwise traditional potato salad with the addition of carrots and mustard. Make it the day before to let flavors blend, but add the carrots and peas just before serving.
Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients:
- 2 pounds white boiling potatoes
- 1/2 pound beets
- 1 cup diced carrots
- 1/2 cup diced celery
- 1/2 cup minced red onion
- 1/4 cup sweet pickle relish
- 1/2 cup chopped Italian parsley
- 1 cup mayonnaise
- 1/4 cup white wine vinegar
- 1/4 cup olive oil
- 1 Tablespoon Dijon mustard
- 3/4 teaspoon salt
- 1/8 teaspoon freshly-ground white pepper
Preparation:
Note: This potato salad develops better flavor if it stands overnight, but the potatoes and carrots will become colored by the beets so add them just before serving.Boil the potatoes, beets, and carrots in separate pots until tender. Drain. Peel and dice the potatoes and beets. Place all the vegetables in a large bowl to cool.
Add the celery, red onion, pickle relish, and parsley. Mix.
Combine the mayonnaise, wine vinegar, olive oil, mustard, salt, and pepper. Add to the salad and mix gently with a rubber spatula. Refrigerate the salad for several hours and mix again. The salad tastes best if prepared the night before serving.
Yield: 10 servings
Recipe Source: Executive Chef Andre Guerrero, Linq Restaurant, Los Angeles, California
Reprinted with permission.
Source
http://homecooking.about.com/od/saladrecipes/r/blsalad43.htm
