Andre Guerrero's Russian Potato Salad Recipe

• 2 lb white boiling potatoes
• 1/2 lb beets
• 1 c. diced carrots
• 1/2 c. diced celery
• 1/2 c. chopped red onion
• 1/4 c. sweet pickle relish
• 1/2 c. minced Italian parsley
• 1 c. mayonnaise
• 1/4 c. white wine vinegar
• 1/4 c. extra virgin olive oil
• 1 Tbsp. Dijon mustard
• 3/4 tsp salt
• 1/8 tsp freshly-grnd white pepper

1. Note: This salad develops better flavor if it stands overnight, but the peas and carrots will become colored by the beets so add in them just before serving.
2. Boil the potatoes, beets and carrots in separate pots till tender.
3. Drain.
4. Peel and dice the potatoes and beets.
5. Place all the vegetables in a large bowl to cold.
6. Add in the celery, onion, pickle relish and parsley and mix.
7. Combine the mayonnaise, vinegar, extra virgin olive oil, mustard, salt and pepper.
8. Add in to the salad and mix gently with a rubber spatula.
9. Chill the salad for several hrs and mix again.
10. The salad tastes best if prepared the night before serving.
11. This recipe yields 10 servings.

white boiling potatoes, beets, carrots, celery, red onion, sweet pickle relish, italian parsley, mayonnaise, white wine vinegar, extra virgin olive oil, mustard, salt, white pepper

Taken from cookeatshare.com/recipes/andre-guerrero-s-russian-potato-salad-65185 (may not work)