Prep 30 mins
Cook 45 mins
This Russian salad dates from the early Soviet era, at a time when fresh vegetables were hard to come by, especially in the big cities, and they were often bad or rotten when they did reach the market. The name of the salad comes from the love of Russian nobility for the French language and the use of a traditional vinaigrette in the original salad.
- 2 medium potatoes
- 2 medium carrots
- 1 (15 ounce) can beets, drained sliced
- 2 dill pickles
- 1⁄2 cup sauerkraut, rinsed drained
- 0.5 (15 ounce) can green peas or 0.5 (15 ounce) can kidney beans, drained
- 1⁄2 medium onion
- 1⁄4 cup fresh dill, chopped
- 2 tablespoons vegetable oil
- salt & freshly ground black pepper, to taste
- The day before you serve the salad, cook potatoes and carrots together in a pot with enough unsalted water to cover them until done. Bring to a boil then turn down to a simmer.
- Carrots should be done around 30 minutes and potatoes should be done around 40 minutes. The vegetables should be tender and easy to pierce with fork. Take each vegetable out of the pot and chill for 1 hour. Remove skin from potato and carrots.
- When ready to make salad, chop beets, carrots, potatoes, and pickles into small cubes and mince the onion. Chop fresh dill.
- In a large serving bowl, mix beets with 1 tbsp vegetable oil. Stir to coat well. Add carrots, potatoes, pickles, sauerkraut, green peas/beans, onion and dill. Add the remaining 1 tbsp of oil and mix well. Season with salt and plenty of black pepper. Chill overnight to allow flavors to mingle.