Russian Potato Salad

I learned to love beets in Russia.  Prior to our first visit to Russia, I didn't care for beets(or so I thought); that was because I had never really had them fixed in a way that was as delicious as I had them there. Now I am a beet fan.  I call this Potato Salad  "Russian Potato Salad", because it is a recipe inspired by our children from Russia.  In addition to the potatoes and onions of a traditional American potato salad, this potato salad has beets, carrots, cucumbers and Kielbasa.  Olga called it "Vinaigrette".  She described it to me, and together we made our first one 8 years ago.  For many years, I made it often, along with a few other Russian specialties; It has become one of my favorite Potato Salads; every last ingredient adds something special to the recipe, and the flavors melt together wonderfully.  The Kielbasa adds a wonderful smokey element that when combined with the potatoes and beets is just yum.  The onions and cucumber add a refreshing crunch, the vinegar has the important tang, and the oil melts everything together wonderfully. I love the range of color in this salad, which always makes me think "healthy", and after which it is all mixed and combined is a lovely red.   It is delicious in the summer time with picnics and barbecues,  but I also like to make it at as a Christmas side dish, because of that beautiful red color.

Look at those beautiful, red, fresh, beets.

Trim the leaves off of 3 medium sized beets and boil them along with 7 or 8 medium sized Red Potatoes, and 3 medium sized carrots.  Cook about 40 minutes or until tender.

Peel

And cube…..

Combine Vegetables and Kielbasa.

Drizzle 3-4 tablespoons olive oil over all the ingredients.

Drizzle with 4-5 Tablespoons Vinegar.  

Stir and combine until all ingredients are a beautiful red color.

Add Salt and Pepper to taste.

Russian Potato Salad

Ingredients:

7-8 medium sized Red Potatoes

3 medium sized beets

3 medium sized carrots

1 medium/small white onion

1 cucumber

12 -16 oz Kielbasa Beef Sausage

3 - 4 Tablespoons Olive Oil
4 - 5 Tablespoons Champagne or White Vinegar

salt and pepper

Instructions:

1. Rinse Potatoes, Beets and Carrots well. 
2. Place them all in a pot of water with skins on. (I find it easier to skin them after they are cooked; the skins will just slip right off).
3. Bring the pot to boil; boil vegetables 40 - 50 minutes (I always test with a butter knife…if it goes through fairly easily, they are done).
4. Drain; Rinse with cold water and drain again.  
5. Allow to cool
6. Remove skins from beets, potatoes and carrots.  
7. Cube vegetables and place in a bowl.
8. Peel and cube the cucumber.
9. Peel and dice the onion.
10. Slice and cube the Kielbasa Sausage.
11. Combine all and stir until well combined.
12. Add Olive Oil until all is well coated.
13. Add Vinegar until there is just enough tang to satisfy.  I always just judge and taste as I go, because the salad will sometimes vary in volume.
14. Sprinkle generously with salt and pepper and mix all together well.  The potatoes and other veggies will begin to turn a beautiful red from the beat juice. You can serve immediately and tastes even better the next day.