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Andre Guerrero's Russian Potato Salad

Vegetarian

This salad develops better flavor if it stands overnight, but the peas and carrots will become colored by the beets so add them just before serving. Posted by Cynthia Bowan on Family Fare


List of 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 Italian parsley, chopped
1 cup mayonnaise
1/4 cup white wine vinegar
1/4 cup olive oil
1 tablespoon Dijon mustard
3/4 teaspoon salt
1/8 teaspoon white pepper



Recipe



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, onion, pickle relish and parsley and mix.

Combine the mayonnaise, vinegar, olive oil, mustard, salt and pepper. Add to the salad
and mix gently with a rubber spatula. Refrigerate the salad for several hours and
mix again. The salad tastes best if prepared the night before serving.

10 servings.