Russian Beet and Potato Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
5 Medium Potatoes5 Medium Carrots2 Small Onions7 Medium Dill Pickles3 Cans Sliced Beets1 Can Sauerkraut1 Can Green Peas.5 Cup Olive Oil (more or less)6 Large Garlic Cloves (or garlic powder)(optional) salt and pepper
Boil potatoes and carrots until a knife can be easily inserted, I usually boil for 25 minutes. Empty pot, submerge in cold water, then empty again and set in the refrigerator to cool. I also put all the canned items in the fridge the night before preparation. Once all the ingredients are cold cube the potatoes, carrots, and beets. Dice the onions, and pickles into small pieces. In a large pot or mixing bowl mix all ingredients, adding the peas, sauerkraut, olive oil, and garlic (I always crush fresh, but I suppose you can use powder). I haven't been using any salt but you can salt and pepper to taste. Mix well and enjoy! Makes about 15 (1 cup) servings.
Number of Servings: 15
Recipe submitted by SparkPeople user VITA_V.
Number of Servings: 15
Recipe submitted by SparkPeople user VITA_V.
Nutritional Info Amount Per Serving
- Calories: 163.6
- Total Fat: 7.5 g
- Cholesterol: 0.0 mg
- Sodium: 442.5 mg
- Total Carbs: 22.2 g
- Dietary Fiber: 4.3 g
- Protein: 3.5 g
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