Russian potato salad

1

PREP TIME

10 min

Makes

4 servings

* PLUS Cooking time: 15 minutes

Ingredients

  • 3 medium potatoes , peeled and quartered
  • 2 eggs
  • 3 tbsp light mayonnaise
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 dill pickles
  • 2 green onions , thinly sliced
  • 1 cup bottled or canned baby beets

Instructions

  • Generously cover potatoes with salted water in a large saucepan set over medium-high heat. Bring to a boil, uncovered, and boil gently for 5 minutes. Then carefully lower eggs into boiling water. Continue boiling gently until potatoes are tender, about 10 minutes.
  • Drain and cut potatoes into bite-size pieces. Plunge eggs into cold water. In a large bowl, stir mayonnaise with paprika, salt and pepper. Stir in potatoes, pickles and green onions. If you prefer a creamier salad, stir in more mayonnaise 1 tbsp (15 mL) at a time.
  • Peel and quarter eggs and add. Then scatter with beets, stirring just until evenly distributed. Cover and refrigerate until chilled or up to 1 day.

Nutrition (per serving)

  • Calories
  • 89,
  • Protein
  • 2.89 g,
  • Carbohydrates
  • 13 g,
  • Fat
  • 3.1 g,
  • Fibre
  • 1.4 g,
  • Sodium
  • 513 mg.