Monday, January 11, 2010
Warm Beet Salad with Potatoes and Sauerkraut
We'd hate to call this a potato salad because of the slimy mayonnaise memories "potato salad" evokes. So let's just call this Russian dish, inspired by a version we devoured at Sadko, a beet salad with potatoes. You can still serve it cold in situations that normally call for potato salad, like summertime picnics, but when served warm, it can keep your blood from freezing during those long Siberian winters.
3 large waxy potatoes (with or without skin)
3 large beets
1 1/2 cups sauerkraut, chopped
3 tablespoons dill, minced
3 scallion, chopped
1 tablespoon white vinegar
3 tablespoons olive oil (plus more for roasting)
Peel the beets and chop them into 1/2 inch cubes. Toss with a little olive oil and salt on a baking tray. Roast at 350 until fork-tender (about 40-50 minutes).
Meanwhile, chop the potatoes into 1/2 inch cubes. Boil in water until tender, then drain and rinse in cold water.
Toss together all of the ingredients and taste for salt. Serve slightly warm or cold.