Russian Beet and Potato Salad

Ingredients and Weight:

• Beets: 500g (raw, peeled and cut into cubes)
• Potatoes: 700g (raw, peeled and cut into cubes)
• Red onions: 150g (chopped)
• Fresh dill: 2 tbsp (chopped)
• Mayonnaise: 1 cup
• Salt and pepper: to taste
• Apple cider vinegar: 2 tbsp
• Sugar: 1 tsp (optional)

Preparation Time:

• Preparation Time: 45 minutes (including 30 minutes of boiling time)
• Cooking Time: 15 minutes (for boiling beets and potatoes)

Difficulty Level:

Level 3 (Moderate difficulty due to boiling and seasoning)

Preparation Method Steps:

1. In a large pot, boil the beets and potatoes separately until tender. This will take about 30 minutes.
2. Once cooked, let them cool slightly then cut into cubes.
3. In a large bowl, combine the beets, potatoes, chopped red onions, and fresh dill.
4. In a small bowl, mix the mayonnaise, apple cider vinegar, salt, pepper, and sugar (if using) to make the dressing.
5. Pour the dressing over the beet and potato mixture and toss gently to combine.
6. Refrigerate for at least 1 hour before serving to allow the flavors to blend.

Nutritional Information:

(Based on estimated values)

• Calories: 350 per serving (assuming 8 equal servings)
• Fat: 22g
• Carbohydrates: 35g
• Protein: 5g
• Fiber: 6g

Dish Characteristics:

• Creamy and rich flavor due to the mayonnaise dressing.
• Sweet and sour taste from the apple cider vinegar and optional sugar.
• Earthy flavor from the beets and potatoes.
• Refreshing dill flavor adds a unique touch to this traditional Russian salad.

User Comments:

1. "This salad is a perfect blend of flavors! The beets and potatoes are so well-matched with the dressing."
2. "I love how creamy and refreshing this salad is. It's a great dish for summer."
3. "The dill gives this salad a unique flavor that I really enjoy."

Special Precautions and Tips:

• Be sure to peel the beets and potatoes thoroughly to remove any impurities.
• Adjust the seasoning, including the vinegar and sugar, to suit your taste.
• This salad is best served chilled, so plan ahead and make it a few hours before serving.