Russian Beet Salad

Method4 steps · about 30 min

1. 1

   Step 1: Peel and grate the raw potato to measure 1 cup. Heat some olive oil in a skillet until a strand of raw potato sizzles in it. Add grated potato in about ¼-cup portions and fry until each portion is golden brown, cooked and crunchy, repeating until the full measured cup is fried. Drain the entire fried potato batch on paper towels and let it cool before putting it in the salad bowl.

   Uses Entire 1 cup raw grated potato, fried in about ¼-cup portions · Olive oil for frying grated potato, amount unspecified

2. 2

   Step 2: Mince the single garlic (1 clove) clove and mix it into ½ cup of the divided mayonnaise (½ cup) to make the garlic dressing. Reserve any remaining mayonnaise for adjustment at serving.

   Uses 1 clove garlic (minced) · ½ cup mayonnaise for garlic dressing

3. 3

   Step 3: Thinly slice the raw red cabbage (1 cup) and grate the raw beet (1 cup) and carrots (1 cup), measuring 1 cup of each. Arrange those three vegetables, all 1 cup thawed peas, ¼ cup finely diced onion and all the cooled fried potato from step 1 in separate sections of a large salad bowl. Keep all the prepared garlic dressing from step 2 separate in a small bowl or ramekin until ready to serve.

   Uses 1 cup thinly sliced raw red cabbage (source about ⅓ medium cabbage) · 1 cup grated raw beet (source 1 medium beet) · 1 cup grated raw carrots (source 3 medium carrots) · 1 cup frozen peas (thawed) · 1/4 cup onion (finely diced) · Entire cooled drained fried-potato batch · Entire prepared garlic-mayonnaise dressing, kept separate until mixing

4. 4

   Step 4: Immediately before serving, mix all the arranged vegetables and cooled fried potato with all the garlic dressing from step 3. If needed, add mayonnaise from the remaining allowance, up to ¼ cup more for ¾ cup total, and the optional salt and pepper to taste. Serve about 8 side portions promptly while the fried potato still has some crunch; this salad is best freshly mixed.

   Uses Entire arranged vegetable and fried-potato salad with its separately held garlic dressing · Optional remaining mayonnaise allowance, up to ¼ cup; actual used share unknown · Salt to taste if needed, amount unspecified · Black pepper to taste if needed, amount unspecified