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Russian Potato Salad

Ingredients
  Thin skinned potatoes 1 Pound
  Caper dressing 1 Tablespoon
  Apples 2 Medium, unpeeled
  Carrots 3 Medium, thinly sliced
  Red onion 1 Small, chopped
  Green pepper 1 Medium, seeded and cut into strips
  Pickled beets 1 Can (10 oz), drained and diced
Directions

Place potatoes in 1 inch boiling water; cover and cook just until tender when pierced (20 to 25 minutes).
Meanwhile, prepare dressing in a large bowl.
Drain potatoes, cool, peel, and dice directly into dressing.
Also dice apples into dressing (to prevent browning).
Add carrots, onion, green pepper, and beets.
Stir lightly.
Cover and refrigerate for 6 hours or until next day.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday

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