Mom's Russian Potato Salad

Name: Mom's Russian Potato Salad
Prep time: 2 h 40 min
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 6
Cuisine: Eastern European, European
Ingredients: 5 smalls beets; 1 carrot, peeled; 1 dill pickle, chopped; 3 Tbsps olive oil; 59 milliliters chopped onion; 2 potatoes; 6 servings salt to taste; 118 milliliters sauerkraut, drained

Mom's Russian Potato Salad might be a good recipe to expand your side dish recipe box. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 6. One serving contains 142 calories, 3g of protein, and 7g of fat. It will be a hit at your The Fourth Of July event. A mixture of sauerkraut, carrot, dill pickle, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 2 hours and 40 minutes. It is a good option if you're following a gluten free, whole 30, and vegan diet.

Instructions

Place the beets, potatoes, and carrot into a saucepan, fill with water, and bring to a boil. Reduce heat and simmer until tender, about 20 minutes.

Ingredients you will need

Potato

Carrot

Beet

Water

Equipment you will use

Sauce Pan

Remove vegetables and allow to cool; peel the beets and potatoes. Dice the beets, potatoes, and carrot, and place into a salad bowl. Stir in onion, pickle, sauerkraut, olive oil, and salt. Chill the salad for 2 to 3 hours; serve cold.

Ingredients you will need

Sauerkraut