Monday, September 10, 2012

Italian Russian Potato Salad

Here's another recipe from the table of my Italian friends. This potato salad is called a "Russian salad" when it's served as part of an Italian meal. You'll notice that while it has potatoes, it differs from the usually American version because it also has plenty of other vegetables. It's also set apart from most potato salads because it doesn't have eggs or a mayonnaise dressing. The Russians do have a similar potato salad that's also made up of potatoes and many other vegetables, although eggs are usually included, and the dressing is usually mayonnaise based. Call this an Italian potato salad or a Russian potato salad ... whatever name you use, it's an enjoyable alternative to the usual.


2 Yukon gold potatoes, diced (see note in directions)
1 turnip, diced (see note in directions)
1/2 cup sliced carrots
1/2 cup green beans, cut in 1 inch length
1/2 cup cubed zucchini
1/2 cup diced red pepper
2 green onions, sliced
1 Tbs capers
1 Tbs chopped parsley
1 Tbs red wine vinegar
1 Tbs rice wine vinegar
1 Tbs olive oil
1 tsp Dijon mustard
1 tsp salt (to taste)

Directions:  Note: Before you dice the potatoes and turnip, check to see if they are organic or not. Use a peeler to lightly peel the potatoes and turnip, only if they are not organically grown. If organically grown, wash them well, cutting out any eyes or dark spots. Dice both potatoes and turnip the same size, about 1/2 inch to 3/4 inch cubes.

Prepare all of the vegetables. Heat a saucepan half filled with water until the water boils. Add the potatoes and turnip and cook about 10 minutes, until almost tender. Add the carrots and continue cooking for about 2 more minutes. Add the green beans and cook for an additional 2 minutes. Pour the cooked vegetables into a colander to drain.

Mix the dressing while the vegetables are cooking. Add the vinegars, oil, and mustard to a medium size mixing bowl and whisk to combine. When the cooked vegetables are drained, add them to the bowl. Add the raw zucchini, pepper, onions, capers, and parsley to the bowl. Combine well. Taste, and add salt as needed.

Serves 4

Stealthy Cooking Tip: Afraid of the calories and starch in potatoes? Be afraid no more! Turnips can easily be substituted for 1/3 to 1/2 of potatoes, yet have only 1/3 the calories of potatoes. They have about the same amounts of fiber and vitamins as potatoes. You'll barely notice the difference in taste when you combine them in a salad like this one. They can also be substituted for some of the potatoes in potato soups or recipes where potatoes are mashed.

1 comment:

Jessica said...

That looks yummy and healthy! I make potato salad without mayo too, I use hummus as the "goop" substitute. Food doesn't have to be swimming in fat to taste good.
Thanks for the post. I see Russian/Italian Potato Salad on our menu soon.

all squared up