Gout Book.docx

3311 .. RRUUSSSSIIAANN PPOOTTAATTOO SSAALLAADD (^)
Beets add the Russian flair to this otherwise traditional potato salad with the addition of
carrots and mustard. Make it the day before to let flavors blend, but add the carrots and
peas just before serving. Prep time is 15 minutes and cook time is 25 minutes for a total
of 40 minutes but will yield you about 10 servings.
Ingredients:
2 pounds white boiling potatoes
1/2 pound beets
1 cup diced carrots
1/2 cup diced celery
1/2 cup minced red onion
1/4 cup sweet pickle relish
1/2 cup chopped Italian parsley
1 cup mayonnaise
1/4 cup white wine vinegar
1/4 cup olive oil
1 Tablespoon Dijon mustard
3/4 teaspoon sea salt
1/8 teaspoon freshly-ground white pepper
How to prepare:
 Note: This potato salad develops better flavor if it stands overnight, but the potatoes
and carrots will become colored by the beets so add them just before serving.
 Boil the potatoes, beets, and carrots in separate pots until tender.
 Drain.
 Peel and dice the potatoes and beets.
 Place all the vegetables in a large bowl to cool.
 Add the celery, red onion, pickle relish, and parsley.
 Mix.
 Combine the mayonnaise, wine vinegar, olive oil, mustard, salt, and pepper.