Russian beet & potato salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Egg, hardboiled & chopped |
| 1 | cup | Potato, cooked & diced |
| 1 | cup | Beets, cooked & diced |
| 1 | cup | Green peas, cooked |
| ¼ | cup | Carrots, shredded |
| ¾ | cup | Yogurt, plain |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Black pepper |
| ½ | teaspoon | Cider vinegar |
| 6 | eaches | Scallions chopped |
Directions
Mix all ingredients together in a large bowl. Cover, refrigerate to chill, and serve on a bed of lettuce or cabbage leaves. Origin: Chef Igor Polvotshev, Hotel Bering, Yalta-Ukriane, circa-1994 Submitted By DON HOUSTON On 04-26-95