Russian Salad
Source of Recipe
Friends
Recipe Introduction
Bella Bloom
St. Louis, Mo
was passed down from her mother, Zina. Both immigrated to the United States years ago and now Bella, a high tech research engineer ,calls St. Louis her home...along with thousands of other immigrants who find support services from the International Institute, affordable housing, ethnic neighborhoods and opportunities to raise their families..
be sure to make this in advance ,cover and chill at least two hours so the flavors can blend. I have tasted a similar salad made with all root vegetables in a mayo dressing and it was divine..
2 large or 3 or 4 small beets
add water to cover in saucepan and boil, then medium heat for 15 minutes. Add
5 russet potatoes and
5 carrots, cut in half to the pan, more water to cover..
continue cooking until all vegetables are tender, about 30 minutes..
Drain and peel vegetables..
cut into 1/2" cubes...
peel 5 hardboiled eggs , cut into 1/2" cubes....
2 Granny Smith unpeeled apples cut into 1/2" cubes....
4 Kosher or sour pickles, coarsely chopped....
1 cup frozen peas, thawed....
1 cup frozen corn, thawed....
1/3 cup Mayonnaise....
ground black pepper and
salt to taste...
mix all lightly to coat and chill in covered bowl until served..
1 cup of chopped ham, cooked chicken or beef can be added..
makes 15 side dishes
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