Salade Russe is a french salad of mixed, mostly cooked vegetables in a mayonnaise dressing. This pared-down version uses mainly potatoes and beets, though you could also add diced, cooked carrots and even some radish if you like. This is one of those dishes that tastes better the next day, as the potatoes and beets absorb the dressing.
2 large beets, or 3 medium beets, or 4 – 5 smaller beets
1 lb potatoes
1/2 c chopped red onion
2 hard-boiled eggs, peeled and finely chopped
2 T minced chives or other fresh, chopped herb, or 2 t dried chives or dried herb
2 T vinegar, your call
2 t (Dijon) mustard
salt and pepper, to taste
4 T extra-virgin olive oil
4 T mayonnaise, yogurt, or sour cream
1. Preheat oven to 400°F. Wrap beets in foil and place on a baking sheet or put in a covered baking dish with enough water to cover the bottom and roast until tender, up to an hour for large beets. Remove from oven, let cool, peel, and cut into bite-sized pieces.
2. Meanwhile cut potatoes into halves or quarters and steam or boil until tender but not falling apart. You can also roast them along with the beets, but I like the texture of steamed potatoes for salads. Drain if necessary, and, when cool, cut into bite-sized pieces.
3. Combine the beets, potatoes, red onion, chopped eggs, and chives in a serving bowl.
4. Whisk together the remaining ingredients. Taste for seasonings. Pour over salad ingredients and gently stir to combine.