Layered Russian Beet Potato Salad
Serves 4-6
3 whole russet potatoes
2 large carrots, peeled
2 beets, washed with tops and bottoms removed
1/2 yellow or green onion, chopped
2 Tbsp. pickles, chopped
6 eggs, hard boiled and chopped or thinly sliced
68 Tbsp. mayonnaise
Salt and ground black pepper to taste
26
May/June 2018
Bring a large pot of water to a boil. Cook the potatoes, carrots,
and beets in the boiling water until cooked but still firm, 15 to 20
minutes for the potatoes, 25 to 30 minutes for the carrots, and 40
minutes for the beets. Allow each to cool to the touch before fur
ther handling. Remove and discard the skins from the potatoes
and beets. Shred or cube the potatoes, carrots and beets, keeping
them separate.
Arrange about half the onion in a layer in the bottom of a bowl.
Cover the layer with about half of the beets, then a layer of half
the potato, half the pickles, half the carrots and half of the eggs.
Spread about 3 tablespoons of mayonnaise over the salad; sea
son with salt and pepper. Repeat the layers in the same order to
finish building the salad. Cover with plastic wrap and chill in the
refrigerator at least 1 hour. Serve cold.