Monday, June 10, 2013

Russian vegetable salad

INGREDIENTS:

  • Beets, diced and cooked — 2 cups Russian vegetable salad
  • Potatoes, diced and cooked — 2 cups
  • Carrots, diced and cooked — 2 cups
  • Peas, cooked — 1 cup
  • Dill pickles, diced — 2-3
  • Onion, diced — 1/2
  • Scallions, chopped — 3-4
  • Fresh dill, chopped — 1/4 cup
  • Red wine vinegar — 1/4 cup
  • Dijon mustard — 1 teaspoon
  • Sugar 1 teaspoon
  • Salt and pepper — to taste
  • Sunflower or vegetable oil — 1/2 cup



DIRECTIONS:

Mix together the beets, potatoes, carrots, peas, pickles, onion, scallions and dill in a large bowl. Whisk together the vinegar, mustard, sugar, salt and pepper in a small bowl. Whisk the oil slowly into the vinegar mix to lightly soften it. Stir the vinaigrette into the vegetables, adjust seasoning and serve Russian vegetable salad well chilled.