Ensalada Rusa (rosa Kartoffelsalat)

• doses: 4 servings
• tempo total: 1 hour

Ingredientes

1 mittelgroße rote Zwiebel, fein gehackt

½ Tasse Schmand

2 EL Zitronensaft

1 EL Salt

2 TL Senf

1 TL Zucker

1½ lb Rote Bete (ca. 3 mittelgroße), geschält, in ½" große Stücke geschnitten

1½ lb Yukon-Gold-Kartoffeln (ca. 4 große), geschält, in 1" große Stücke geschnitten

5 oz Bohnen

Instruções

Mix together 1 medium red onion, finely chopped, ½ cup mayonnaise, 2 Tbsp. apple cider vinegar, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 2 tsp. garlic powder, and 1 tsp. sugar in a large bowl. Cover and chill.

Cook 1½ lb. beets (about 4 medium), peeled, cut into ½" pieces, in 6 cups boiling water in a medium pot over medium-high heat until almost tender, about 30 minutes. Reduce heat to low. As soon as water is no longer bubbling, add 1½ lb. Yukon Gold potatoes (about 4 medium), peeled, cut into 1" pieces. Increase heat to medium and cook until fork-tender, 10–12 minutes.

Add 5 oz. frozen peas and carrots (about 1 cup) and drain. Let vegetables cool slightly, then transfer to bowl with onion mixture and gently fold until vegetables are coated. Cover potato salad and chill at least 1 hour or, preferably, up to 12 hours. Mix again just before serving.