Vegetable Salad

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This cooked vegetable salad is adapted from a Russian dish. When served with a hearty soup, it makes a complete meal.

Ingredients

2 medium beets or 1 16-ounce can beets

3 medium boiling potatoes

2 medium carrots

3 small dill pickles, diced

1/2 cup chopped scallions, white part only

1/4 cup finely chopped fresh dill

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

2 eggs, hard boiled, coarsely chopped

Dressing:

1/2 cup plain yogurt

1/2 cup mayonnaise

3 tablespoons bottled horseradish

1 tablespoon lemon juice

1/2 teaspoon sugar

freshly ground black pepper

Instructions

Cook beets, remove skins, and cut into ½-inch dice. Peel potatoes and carrots and cook until each vegetable is tender but not mushy (about 20 minutes for potatoes and 10 minutes for carrots). When cool, cut into ½-inch dice. In a large bowl combine beets, potatoes, carrots, pickles, scallions, and dill. Toss vegetables gently, season with salt and pepper, and add hard-boiled eggs. Cover and refrigerate to chill thoroughly before serving.

For dressing: Combine yogurt, mayonnaise, horseradish, lemon juice, and sugar in a blender, and mix until smooth. Season to taste with pepper. Pour dressing over the vegetables and chill until served.

Cooking & Recipes