Russian Potato Salad -- from Joanie

[Guest guest]

Russian Potato Salad

Adapted from The Native Foods Restaurant Cookbook,

by Tanya Petrovna (Shambhala, 2003).

 

2 medium Yukon gold potatoes, boiled, peeled, and chopped

3 medium beets, boiled, peeled, and chopped

2 medium carrots, minced

1 cup fresh green beans, briefly blanched, and chopped

1 cup fresh or frozen green peas, briefly blanched, if using fresh

1 cup chopped fresh dill

1 cup Basic Balsamic Vinaigrette, see below

Sea salt, to taste

 

In a large bowl, toss the vegetables, chopped dill,

Balsamic Vinaigrette, and salt together.

 

Serves 6.

 

~~~Basic Balsamic Vinaigrette~~~

1/2 cup chopped onion

1/2 cup balsamic vinegar

1/2 cup olive oil

1-1/2 tsp. sea salt, or to taste

1/2 tsp. ground black pepper, or to taste

 

Puree onion and vinegar in a blender. Then, with blender on

low speed, gradually add oil salt and pepper.