Beet and Potato Salad

5.0(776)

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.

by Martha Rose Shulman

Open original recipe

FrenchSide Dish

Servings

(4–6)

Total time

30 min

Calories / serving

172 kcal

Ingredients (12)

serves

3/4 pound potatoespotato
2 large beets, roasted
1 celery rib, dicedcelery
1/2 small red onion, minced, soaked in water for 5 minutes, then drained, rinsed and drained on paper towels (optional)red-onion
2 hard-boiled eggs, peeled and finely choppedegg
2 tablespoons minced chiveschive
2 tablespoons Champagne vinegar or sherry vinegarvinegar
Salt to tastesalt
2 teaspoons Dijon mustarddijon-mustard
1/4 cup extra virgin olive oilextra-virgin-olive-oil
1/4 cup plain low-fat yogurtyogurt
Freshly ground pepperpepper

Instructions (3 steps)

01Cut 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.
02Peel the beets and cut in small dice. In a large bowl, combine with the potatoes, celery, onion, hard-boiled eggs and chives.

Pantry check

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories✓

recipeCuisine✓

recipeCategory✓

rating✓

description✓

image (URL only)✓

Rich recipe — supports nutrition-aware planning.