May Magazines 2018 89144 - Page 26

Layered Russian Beet Potato Salad Serves 4-6 3 whole russet potatoes 2 large carrots, peeled 2 beets, washed with tops and bottoms removed 1/2 yellow or green onion, chopped 2 Tbsp. pickles, chopped 6 eggs, hard boiled and chopped or thinly sliced 6­8 Tbsp. mayonnaise Salt and ground black pepper to taste 26 May/June 2018 Bring a large pot of water to a boil. Cook the potatoes, carrots, and beets in the boiling water until cooked but still firm, 15 to 20 minutes for the potatoes, 25 to 30 minutes for the carrots, and 40 minutes for the beets. Allow each to cool to the touch before fur­ ther handling. Remove and discard the skins from the potatoes and beets. Shred or cube the potatoes, carrots and beets, keeping them separate. Arrange about half the onion in a layer in the bottom of a bowl. Cover the layer with about half of the beets, then a layer of half the potato, half the pickles, half the carrots and half of the eggs. Spread about 3 tablespoons of mayonnaise over the salad; sea­ son with salt and pepper. Repeat the layers in the same order to finish building the salad. Cover with plastic wrap and chill in the refrigerator at least 1 hour. Serve cold.