Beet and Potato Salad (Salade Russe)
This light, fresh version of a potato salad is colorful and so delicious! Vegan
Servings 6
Ingredients
- 1 pound (about 2 large) russet potatoes cut into 1/2 inch dice
- 1/2 cup frozen peas thawed in a colander
- 1/2 small red onion finely diced
- 1/2 cup celery hearts with leaves finely diced
- 1 large carrot finely diced
- 8 ounces (about 3 medium) roasted beets cut into 1/2 inch dice
- 3 tablespoons fresh flat leaf parsley finely chopped
- 1/3 cup vegan mayonnaise
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
Instructions
- In a medium saucepan, add the cubes of potato and cover with water to an inch above the potatoes. Add a bit of sea salt to the water. Place the pan on high heat on the stove and bring to a rapid boil, stirring occasionally. Once the water boils, the potatoes will cook quickly, in about 2 to 3 minutes (or longer if the cubes are larger). Test by sticking a fork in the center of a cube. If it splits, it’s done. Immediately, remove from the heat and drain in a colander. Rinse the potatoes gently with cold water to stop the cooking. Set colander of potatoes aside.
- Once you are done chopping all of your vegetables, whisk to combine the mayonnaise, olive oil, lemon juice, salt and pepper in a large bowl. Add the chopped vegetables and the potatoes to the bowl. Gently, using a rubber spatula, fold to combine all of the ingredients. Chill in the fridge for several hours before serving.
Notes
- This salad is even better the next day and the color deepens as well. Just give it a nice toss before serving.
- For entertaining a larger crowd, feel free to double this recipe.
- You can roast your own beets or look for pre-cooked beets packaged in the produce section.