This is a better version of a ubiquitous salad found in takeout shops all over France. Salade Russe, as it is called, is a mayonnaise-dressed mixture of potatoes, diced carrots, peas and other vegetables, but usually not beets. Yogurt vinaigrette stands in for potatoes here.
Ingredients
- ¾ pound potatoes
- 2 large beets, roasted
- 1 celery rib, diced
- ½ small red onion, minced, soaked in water for 5 minutes, then drained, rinsed and drained on paper towels (optional)
- 2 hard-boiled eggs, peeled and finely chopped
- 2 tablespoons minced chives
- 2 tablespoons Champagne vinegar or sherry vinegar
- Salt to taste
- 2 teaspoons Dijon mustard
- ¼ cup extra virgin olive oil
- ¼ cup plain low-fat yogurt
- Freshly ground pepper
- Nutritional Information
Nutritional analysis per serving (4 servings)
261 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 1 gram polyunsaturated fat; 21 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 6 grams protein; 94 milligrams cholesterol; 126 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 to 6 servings
Preparation
- Cut the potatoes into halves or quarters and steam over 1 inch of boiling water until tender, 15 to 20 minutes. Remove from the heat. When they are cool enough to handle, cut in small dice.
- Peel the beets and cut in small dice. In a large bowl, combine with the potatoes, celery, onion, hard-boiled eggs and chives.
- In a small bowl or measuring cup, whisk together the vinegar, mustard and salt. Whisk in the olive oil and the yogurt. Toss with the vegetables. Add freshly ground pepper, taste and adjust salt. Serve right away or refrigerate.
- Advance preparation: This will keep for two or three days in the refrigerator. I like it even better the day after it’s made, as both the beets and the potatoes absorb the nice tart dressing. The beet color will intensify.
30 minutes
Dining and Cooking