Russian Salad

This variant of the original Russian salad is very popular in La Réunion.
Cooking and eating it 9800km away from home is a good way for me to reduce homesickness.

Use as many potatoes, beetroots and onions as you like but you shouldn’t put too much garlic as the taste might become unpleasant.

Wash the potatoes and the beetroot after removing the latter’s leaves. Cook them in boiling water until they become softer (usually 15 to 20 minutes) and easy to peel, even by bare hands.

As you also need hard boiled eggs, you can add them to the water but don’t forget to remove them after ten minutes of cooking. Meanwhile, cut the onions into half or quarter rings and mince the garlic cloves.

Peel the potatoes and beetroot when they are ready, and cut them into rough dices. Mix them softly with the garlic and onions, then season with some balsamic vinegar. Add some mayonnaise and mix everything again. At this point you should remove excess liquid if there is any, so the potatoes won’t soften too much.

Finally, slice the hard boiled eggs and add them on top of the salad.