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Russian Beet & Potato Salad asian, ethnic, salads, side dishes, vegetables 1/2 cup egg, hardboiled & chopped 1 cup potato, cooked & diced 1 cup beets, cooked & diced 1 cup green peas, cooked 1/4 cup carrots, shredded 3/4 cup yogurt, plain 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon cider vinegar 6 each scallions chopped Mix all ingredients together in a large bowl. Cover, refrigerate to chill, and serve on a bed of lettuce or cabbage leaves. Origin: Chef Igor Polvotshev, Hotel Bering, Yalta-Ukriane, circa-1994 Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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