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

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