with just about anything.
In the Victory Garden Cookbook it’s called Russian Beet and Potato Salad. Not red potatoes, not this time.
I thought I could play up Spud/ Sputnik angle by calling it Spudnik, but then I thought it might go unnoticed…..or worse, you’d think that I could NOT spell, and didn’t even know how to use Spellcheck.
Sheryl Julian who was with the Phoenix back in the day, now with the Globe – I have a whole lot of her Sunday Globe columns in my clippings file. Here’s a story with her Apron obsession, which doesn’t sound so obsessive to me…..
The New York Times also had an Apron photo essay/story recently….
But the season is good for beets and potatoes, and this salad is almost a stand alone meal, if you add a hard boiled egg – a cold one for a hot day and a hot one for a cool night. For now is that part of September that is still Summer, but encroaching Autumn.
Red Beet and Potato Salad
2 medium potatoes
¼ c chopped parsley
1/3 c chopped scallions (or chives or Vidalia’s)
1 dill or half sour pickle (or 2, 2 pickles)
Salt and pepper
4-5 medium beets
- Cook potatoes until just tender, peel as soon as they can be handled and cut them into ½ inch pieces.
- Peel cucumber, cut in half and remove seeds with a spoon. Cut into ½ pieces.
- Cut pickle in to ½ dice and add with spuds and cukes.
- Add parsley and scallions and mix gently.
- Cook beets, slip off their skins and cut to ½ pieces.
- Just before serving add beets and season to taste.
- Dress the whole thing with a mixture of mayo and horseradish mustard.
- The longer the beets sit with everything the more magenta the whole thing gets. Sprinkle with vinegar of it’s too flat. Salt and pepper everything, too.
Victory Garden Cookbook p. 25.