Estonian Potato And Beetroot Salad Food
ESTONIAN POTATO AND BEETROOT SALAD
Make and share this Estonian Potato and Beetroot Salad recipe from Food.com.
Provided by Coasty
Categories Potato
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Steam the potatoes, beetroot and carrots whole and unpeeled. If they are boiled they become a bit waterlogged and the beets loose a bit of colour.
- Peel the potatoes, carrots and beets, and core and peel the apples.
- Fillet the herring, removing the skin and even the smallest bones.
- Cut everything (except eggs) into tiny cubes.
- Stir sour cream, mustard, salt and sugar together to make a dressing.
- Mix all the ingredients with the sauce, leave covered in the fridge for an hour or two.
- An hour or so before serving remove from fridge and let come to room temperature Chop the eggs finely and scatter over the top of the salad along with the spring onion.
Nutrition Facts : Calories 143.7, Fat 4.1, SaturatedFat 1.9, Cholesterol 68.2, Sodium 591.2, Carbohydrate 23.5, Fiber 3.8, Sugar 8.2, Protein 4.7
POTATO AND BEET SALAD
Every Easter my Mom would make this potato salad. This is not exactly hers but my version. Don't wait for Easter make it for your next picnic! Do use new potatoes if you like them firm but I myself like my potatoes soft so I find myself using russets, and if you don't want a precise cut salad with firm potatoes use russet. I find myself rough cutting the russets potatoes because they do fall apart and add to the creaminess of the dressing. FYI-You can toss the cubed, cooked, still warm, potatoes with the vinegar or beet juice and let set till cool even up to over night. Then add remaining ingredients.
Provided by Rita1652
Categories Onions
Time 45m
Yield 20 serving(s)
Number Of Ingredients 14
Steps:
- Mix all salad dressing ingredients in a large bowl.
- Toss remaining ingredients into the large bowl with dressing, toss to coat.
- Chill for at least 1 hour overnight is best.
- Top with sliced egg and sprinkle paprika.
BEET AND POTATO SALAD
This is a better version of a ubiquitous salad found in takeout shops all over France. Salade Russe, as it is called, is a mayonnaise-dressed mixture of potatoes, diced carrots, peas and other vegetables, but usually not beets. Yogurt vinaigrette stands in for mayonnaise here.
Provided by Martha Rose Shulman
Categories salads and dressings, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Cut the potatoes into halves or quarters and steam over 1 inch of boiling water until tender, 15 to 20 minutes. Remove from the heat. When they are cool enough to handle, cut in small dice.
- Peel the beets and cut in small dice. In a large bowl, combine with the potatoes, celery, onion, hard-boiled eggs and chives.
- In a small bowl or measuring cup, whisk together the vinegar, mustard and salt. Whisk in the olive oil and the yogurt. Toss with the vegetables. Add freshly ground pepper, taste and adjust salt. Serve right away or refrigerate.
Nutrition Facts : @context http, Calories 169, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 11 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 321 milligrams, Sugar 4 grams, TransFat 0 grams
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