Russian Beet, Potato, and Carrot Salad

Name: Russian Beet, Potato, and Carrot Salad
Yield: serves 6 to 8 with 2 or 3 other dishes
Ingredients: 3 beets, stems trimmed with about 1/2 inch intact (about 1 1/4 pounds after trimming); 2 tablespoons cider vinegar, red wine vinegar, or white wine vinegar; Salt; 4 1/2 tablespoons cider vinegar, red wine vinegar, or white wine vinegar; 1/4 cup canola or other neutral oil; 1/4 cup mayonnaise, preferably whole egg; 3/4 teaspoon salt; 1/4 teaspoon black pepper; 1 shallot, finely chopped, rinsed under water, and well drained (about 1/4 cup); 2 tablespoons finely chopped fresh herbs such as dill, mint, parsley, and/or tarragon; Salt; 2 large carrots, 8 to 10 ounces total, peeled and cut into 1/2-inch dice; 3 or 4 white or red boiling potatoes, about 1 1/4 pounds total, cut into 1/2-inch dice; 3 eggs, hard boiled, peeled, and chopped

December 14, 2011

Introduced to Vietnam by the French as salade russe, this salad is a fine example of how Viet cooking blurs culinary and cultural traditions. Home cooks incorporated it into their repertoire, and I grew up treating it as any other Viet vegetable dish. During the summer, my mother served it with roasted chicken that had been marinated in garlic and Maggi Seasoning sauce. While there are many versions of this salad, I prefer combining the three root vegetables with chopped egg and a creamy herb vinaigrette. Use red beets for a beautiful magenta salad, pink or golden beets for a jewel-toned salad. For an interesting barbecue menu, serve the salad with Grilled Lemongrass Pork Riblets (page 145), Grilled Corn with Scallion Oil (page 183), and a lightly dressed green salad.

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