Russian Salad

Step 1

1 Place the potatoes and carrots in a deep saucepan and the beets in a separate deep saucepan

Step 2

2 Add cold water to cover each by about an inch and bring to a gentle boil over medium heat

Step 3

3 Reduce the heat to medium-low, cover and cook until the vegetables can be pierced with a skewer or paring knife

Step 4

4 (They are best cooked until slightly underdone since they will continue to cook as they cool

Step 5

5 ) Remove the carrots with a slotted spoon after about 10 minutes

Step 6

6 Drain the potatoes and beets once they are done, about 25 minutes for the potatoes and 45 minutes for the beets

Step 7

7 Refrigerate until cool

Step 8

8 Use your fingers and/or a paring knife to remove the peel from the beets, then cut the vegetable into 1/2-inch dice

Step 9

9 Peel and dice the potatoes the same way

Step 10

10 Dice the carrots

Step 11

11 Combine the potatoes and carrots, plus the beans, sauerkraut, pickles, onion, oil, vinegar and salt in a large bowl and toss to incorporate

Step 12

12 Gently fold in the beets

Step 13

13 To serve, garnish each portion with dill sprigs