Russian Vinaigrette Salad

inspiration: Classic Russian potato salad that gets a great pink tint from the roasted red beets. We love to serve this during the Holidays and particularly on January 7th for Russian Christmas.

ingredients:

• 1 cup onion, chopped (about 1 large onion)
• 2 tablespoons fresh lemon juice (about 1/2 lemon)
• 1 cup pickles, chopped (about 3 pickles)
• 1 lb. black forest ham, sliced thick and chopped
• 3 eggs, hard boiled and chopped
• 1, 15 oz. can peas and carrots, drained
• 3 cups cooked beets, peeled and chopped (about 4 medium beets)
• 3 cups cooked potatoes (yukon gold), peeled and chopped (about 4 medium potatoes)
• 2 cups mayonnaise
• 2 tablespoons dill, finely chopped
• 2 tablespoons flat leaf parsley, finely chopped
• salt and pepper, to taste

method: In a large bowl, add onion and lemon juice and toss to combine.  Let sit for about 10 -20 minutes so the lemon cuts the harsh onion flavor while you prep the rest of the ingredients.  Add pickles, ham, eggs, beets, and potatoes, mayonnaise, dill, parsley, and gently mix to combine.

As the last ingredient, add the peas and carrots and gently mix to combine (if they were added earlier they would get crushed).  Season with salt and pepper to taste and transfer into your serving bowl.  Cover with cling wrap and refrigerate for at least 1 hour so the flavors have time to marry.  It's best if you can make the day ahead so the flavors can fully develop.  Serve cold, right out of the refrigerator, and enjoy!

entertaining notes: The vinaigrette can be made up to 2 days in advance and stored in the refrigerator.

Yields: About 12 cups.