Dominican Christmas Russian Salad with Beet, Pineapple and Apple

Instructions

1. 1

   1. Place the potatoes and carrots in a large pot with cold water and 4 g salt. Bring to a boil and cook over medium heat for 10 to 12 minutes, until tender but not falling apart. Drain and let cool on a tray.

2. 2

   2. In a separate pot, cook the beet in boiling water for 12 to 15 minutes, until tender. Drain and immediately toss with the olive oil for shine and to help prevent it from coloring the other ingredients too much. Let cool.

3. 3

   3. Cook the peas in boiling water for 2 to 3 minutes. Drain and cool under cold water to keep their color. Set aside.

4. 4

   4. Place the eggs in a saucepan with cold water. Bring to a boil, turn off the heat, cover, and let stand for 10 minutes. Cool, peel, and chop the eggs.

5. 5

   5. In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, lemon juice, apple cider vinegar, sugar, the remaining 4 g salt, and black pepper until smooth.

6. 6

   6. Add the potatoes, carrots, peas, green apple, pineapple, red onion, chopped parsley, and eggs to the bowl. Mix gently so the potatoes do not break up too much.

7. 7

   7. Fold in the beet last to create pink and red streaks throughout the salad rather than a completely uniform color.

8. 8

   8. Cover and refrigerate for at least 20 minutes before serving so the flavors can blend. Serve cold, garnished with extra parsley. If you choose to warm any component in the oven, use 350 °F / 175 °C as a gentle reference, though baking is not required.