• potatoes
  • carrots
  • beets
  • eggs
  • pickles
  • mayonnaise or olive oil
  • onion

Well, we picked the first crop of our beets and potatoes and made a Kyrgyz/Russian dish called Vinagrette. When my husband taught me this recipe from his homeland of Kyrgyzstan, I thought for sure it must need vinegar in it to have such a name. He said it did not. I looked it up in my Joy of Cooking cookbook and sure enough there was a recipe for Vinagrette, calling for balsamic vinegar and all the other ingredients he showed me. So this is a new version of an old Russian salad. Here is our recipe, and we think ours is pretty tasty, even though it’s missing the vinegar.

5 Beets, 8 Potatoes, 5 Carrots—boiled until tender. I boiled them one root crop at a time, but used the same water, and when I was done I saved the water and froze it for soup in the fall.

3 dill pickles chopped small.

6 eggs, hard boiled, cooled, chopped small.

1 teaspoon of salt and black pepper.

1/4 red onion chopped very small. 1 clove of garlic (optional) chopped small.

Mix it all together with 1/4 cup Extra Virgin Olive Oil.

It’s the most colorful, beautiful, pink potato salad you’ll ever eat. It tastes just like typical potato salad, only sweeter, due to the beets and carrots.

Next time you’re travelling through Russia or Central Asia, you will know what this fabulous salad is. We eat it alongside lamb or burgers or Christmas eve dinner!