Russian Beet and Potato Salad16 Reviews
- Prep: 20 min
- Cook: 30 min
- Ready In: 1 hr 50 min
“A Russian potato salad with the difference of adding beets and carrots! Use balsamic vinegar instead of champagne vinegar for a different version.” - by Travinka
Original recipe yields 8 servings
- Bring a large pot of water to a boil, and cook beets until tender, about 30 minutes. Bring a separate pot of water to a boil and cook potatoes and carrots until tender, about 20 minutes. Drain vegetables, cool, and remove skins. Dice and place in a large bowl.
- Place the diced pickles in the bowl with beets, potatoes, and carrots. Drizzle the olive oil and vinegar over the mixture and toss to coat. Season with salt. Sprinkle with green onions. Chill completely before serving.
Amount Per Serving (8 total)
- 145 cal
- 7 g
- 19.6 g
Based on a 2,000 calorie diet
Reviews (16)Rate This Recipe
"My Russian wife from Yoshkar-Ola says that dill pickles are only served on the side and green onions are never served with the dish nor is the vinegar used. Those items are scarce in Russia. This reci..." See morepe I tried is fantastic but not authentic."
"In the traditional version you never add vinegar or green onions. Though it's good to mention that people from different regions of Russia had their own versions. Instead of green onions we always use..." See mored white onion. Adding a fresh cucumber or frying potatoes like other reviewers did is a big no no. People, you can change whatever you want, but you can't rate than the recipe correctly or call it authentic! A tip: dice the ingredients into smaller pieces - you will have better presentation and better absorption of the flavors. Also, let the salad sit in your fridge over night - this will allow flavors to blend better."
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