Russian
Potato Salad Recipe
Ingredients
:
5
pounds potatoes, peeled and cubed (about 8 cups)
1/3
cup sugar
1/3
cup cider vinegar
1/4
cup canola oil
1
can (14-1/2 ounces) sliced carrots, drained
1
medium onion, chopped
2
jars (16 ounces each) pickled whole beets, drained and chopped
1
cup chopped celery
1/2
cup chopped sweet pickles
1/2
cup chopped dill pickles
1
cup mayonnaise
1
teaspoon salt
1/2
teaspoon pepper
How
To Make Russian Potato Salad :
Place
potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover
and simmer until tender, 10-15 minutes. Drain and transfer to a large bowl.
Meanwhile,
combine sugar and vinegar in a small saucepan. Cook and stir over medium heat
until sugar is dissolved; pour over hot potatoes. Cool to room temperature.
In
a large skillet, heat oil over medium-high heat. Add carrots and onion; cook
and stir until crisp-tender, 6-8 minutes. Add to potatoes. Stir in beets,
celery and pickles. Combine mayonnaise, salt and pepper; gently stir into
potato mixture. Refrigerate, covered, until chilled.
Test
Kitchen tip :
Make
sugar-free by using Splenda and no-sugar-added sweet gherkins and beets.
Nutrition
Facts :
3/4
cup: 269 calories, 14g fat (2g saturated fat), 1mg cholesterol, 455mg sodium,
35g carbohydrate (15g sugars, 3g fiber), 2g protein.
