Potato Salad with Red Beet

Potato Salad with Red Beet Recipe from Estonia | Ingredients: carrots, beet, pork, herring, pickled cucumbers, apples, sour cream, mustard, spring onions, eggs

Region / culture: Estonia | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Potato Salad with Red Beet is a traditional dish that combines the earthy flavors of beets and potatoes with the tanginess of pickles and herring. This hearty salad is perfect for a summer picnic or as a side dish for a family dinner.

History

Potato Salad with Red Beet has its origins in Eastern European cuisine, where root vegetables like potatoes and beets are staples in many dishes. The addition of herring and pickles adds a unique twist to this classic salad, giving it a savory and slightly sweet flavor profile.

Ingredients

200 g cooked carrots
700 g cooked beet
400 g cooked potatoes
200 g roast pork or cooked beef
1 medium salted herring (kipper can do)
1 – 2 pickled cucumbers
2 apples
6 dcl sour cream
salt according to taste
0.5 tsp mustard
a little sugar

Garnish

spring onions to garnish
2 – 3 hard-boiled eggs

How to prepare

Peel the potatoes, carrots, and beets. Core and peel the apples, then cut them into small cubes.
Fillet the herring, removing the skin and any small bones. Cut it into cubes.
In a bowl, mix together sour cream, mustard, salt, and sugar to create a sauce.
Combine all the salad vegetables and meat with the sauce.
Cover the mixture and refrigerate for one to two hours. Remove from the fridge about one hour before serving.
Place a generous amount of salad in a dish or bowl. Top the surface with finely chopped eggs, egg slices, or segments. Garnish with chopped spring onion.

Variations

Add chopped dill or parsley for extra freshness.
Substitute the roast beef with cooked chicken or turkey for a lighter option.
Use Greek yogurt instead of sour cream for a healthier alternative.

Cooking Tips & Tricks

Be sure to cook the vegetables until they are tender but still firm to the touch. Overcooking can result in mushy potatoes and beets.

- For a creamier texture, mash some of the potatoes and beets before mixing them with the other ingredients.

- Adjust the seasoning to your taste preferences by adding more salt, sugar, or mustard as needed.

Serving Suggestions

Serve Potato Salad with Red Beet as a side dish with grilled meats or fish, or enjoy it on its own as a light lunch.

Cooking Techniques

Boil the potatoes, carrots, and beets until tender.

- Roast the beef in the oven until cooked to your liking.

- Hard-boil the eggs before chopping them for garnish.

Ingredient Substitutions

Use canned beets instead of fresh beets for convenience.

- Replace the herring with smoked salmon or trout for a different flavor profile.

- Swap the pickles for capers or olives for a briny twist.

Make Ahead Tips

Prepare the salad a few hours in advance and refrigerate it until ready to serve. The flavors will meld together for a more delicious dish.

Presentation Ideas

Serve Potato Salad with Red Beet in a large bowl or platter, garnished with chopped eggs and spring onions for a colorful and appetizing presentation.

Pairing Recommendations

Pair Potato Salad with Red Beet with a crisp white wine or a light beer to complement the flavors of the dish.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

Each serving of Potato Salad with Red Beet contains approximately 300 calories.

Carbohydrates

Each serving of Potato Salad with Red Beet contains approximately 30 grams of carbohydrates.

Fats

Each serving of Potato Salad with Red Beet contains approximately 15 grams of fats.

Proteins

Each serving of Potato Salad with Red Beet contains approximately 10 grams of proteins.

Vitamins and minerals

Potato Salad with Red Beet is rich in vitamins and minerals, including vitamin C, potassium, and iron.

Alergens

This recipe contains fish (herring) and eggs, which may be allergens for some individuals.

Summary

Potato Salad with Red Beet is a nutritious dish that provides a good balance of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Potato Salad with Red Beet is a flavorful and nutritious dish that combines the earthy flavors of root vegetables with the tanginess of pickles and herring. This versatile salad can be enjoyed as a side dish or a light meal, making it a perfect addition to any menu.

How did I get this recipe?

The moment I found this recipe is one that will always stay with me. It was a hot summer day, and I was visiting my dear friend Clara in her small village in the countryside. Clara was known for her amazing cooking skills, and I always loved trying out new recipes with her.

That day, as we sat in her cozy kitchen sipping on homemade lemonade, Clara suddenly got up and disappeared into her pantry. She emerged moments later, holding a weathered old recipe book in her hands. "I have something special to show you," she said with a mischievous twinkle in her eye.

As Clara flipped through the pages of the book, she landed on a recipe for Potato Salad with Red Beet. I had never heard of such a dish before, but the description and ingredients intrigued me. Potatoes, beets, onions, pickles, and a creamy dressing made from mayonnaise and sour cream – it sounded like the perfect combination of flavors and textures.

Clara explained that she had learned this recipe from her grandmother, who in turn had learned it from her own mother. It was a family heirloom, passed down through the generations, and Clara was excited to share it with me.

We set to work immediately, boiling the potatoes and beets until they were tender, then chopping them into bite-sized pieces. The onions and pickles added a tangy crunch to the salad, while the creamy dressing brought everything together beautifully.

As we sat down to enjoy our creation, I took a bite of the Potato Salad with Red Beet and was instantly transported back to my childhood. It reminded me of summer picnics in the park, of family gatherings around the dinner table, of the simple joys of good food and good company.

From that day on, Potato Salad with Red Beet became a staple in my own recipe collection. Whenever I make it, I think of Clara and her grandmother, of the bond that food creates between people, of the stories and memories that recipes hold within their ingredients.

Over the years, I have made some modifications to the original recipe, adding a sprinkle of fresh dill or a dash of mustard for an extra kick. But the heart and soul of the dish remain the same – a celebration of tradition, of heritage, of the simple pleasures of home cooking.

I have shared this recipe with friends and family, passing it on just as Clara passed it on to me. Each time I make Potato Salad with Red Beet, I feel a connection to those who came before me, to the generations of cooks who have lovingly prepared this dish and shared it with their loved ones.

And so, as I sit here now, penning these words and reminiscing about that fateful day in Clara's kitchen, I am filled with gratitude for the gift of this recipe. It is more than just a dish – it is a story, a tradition, a piece of my culinary heritage that I will cherish and pass on for years to come.

In the end, it is not just about the ingredients or the cooking technique. It is about the love and care that goes into every spoonful of Potato Salad with Red Beet, about the memories and connections that food can create. And for that, I will always be grateful.