POTATO SALAD WITH BEETS

This Potato Salad with Beets is another classic Slavic dish that I would like to share with you. It is very easy to whip up, 100% vegetarian, and simply delicious. This Salad is better “the next day”. It develops a great flavor if left in the refrigerator overnight. Plus, it will become a beautiful color as the vegetable get colored by the beets. Stays fresh in a refrigerator for up to a week.

Ingredients:

• 5 large yellow potatoes, cooked unpeeled
• 2 large carrots, cooked unpeeled
• 2 medium beets, cooked unpeeled
• 1 medium onion, diced
• 5 medium pickles, diced
• 1 can kidney beans, rinsed and drained
• 1/4 cup sauerkraut, rinsed and drained (I squeeze the moisture with my hands)-optional
• 1 teaspoon salt (or more to taste)
• 2 tablespoons sunflower oil for authentic taste (or any other oil)

Cook unpeeled vegetables until tender (about 25 minutes), and let them cool. Cut potatoes, carrots, beets, onions, and pickles  into 1/4 cubes. Toss all the ingredients together, season with salt, dress with sunflower oil, and there you have it. Enjoy!

POTATO SALAD WITH BEETS

• Difficulty: easy
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Ingredients:

• 5 large yellow potatoes, cooked unpeeled
• 2 large carrots, cooked unpeeled
• 2 medium beets, cooked unpeeled
• 1 medium onion, diced
• 5 medium pickles, diced
• 1 can kidney beans, rinsed and drained
• 1/4 cup sauerkraut, rinsed and drained (I squeeze out the moisture with my hands)-optional
• 1 teaspoon salt (or more to taste)
• 2 tablespoons sunflower oil for authentic taste (or any other oil)

Directions:

1. Cook unpeeled vegetables until tender (about 25 minutes), and let them cool.
2. Cut potatoes, carrots, beets, onions, and pickles  into 1/4 cubes.
3. Toss all the veggies together, season with salt, dress with sunflower oil, and there you have it.

Enjoy!