Follow these steps for perfect results
extra-virgin olive oil
N/A
red-wine vinegar
N/A
coarsely ground black pepper
N/A
salt
N/A
caraway seeds
N/A
boiled yellow or red potatoes
diced, chilled
cooked or canned red beets
diced, chilled
sweet onion
chopped
Italian parsley
chopped
sour cream
N/A
red salmon caviar
N/A
Combine olive oil, red-wine vinegar, pepper, salt, and caraway seeds in a small mixing bowl.
Set aside the dressing.
Combine chilled diced potatoes, beets, onion, and parsley in a medium bowl.
Add the olive oil mixture to the potato mixture.
Mix gently but thoroughly.
Divide the salad among six serving plates or bowls.
Top each serving with sour cream and caviar.
Serve immediately.
Expert advice for the best results
For best flavor, chill the salad for at least 30 minutes before serving.
Adjust the amount of sour cream and caviar to your liking.
Use a variety of colorful beets and potatoes for a more visually appealing salad.
Everything you need to know before you start
5 minutes
Can be made a few hours in advance.
Garnish with fresh dill or a sprig of parsley.
Serve as a side dish with grilled fish or chicken.
Serve as an appetizer on individual plates.
Complements the flavors of the beets and caviar.
Discover the story behind this recipe
Often served during festive occasions.
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