Russian Beet and Potato Salad

Russian Beet and Potato Salad

23 Reviews 4 Pics
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    1 h 50 m
Recipe by  Travinka

“A Russian potato salad with the difference of adding beets and carrots! Use balsamic vinegar instead of champagne vinegar for a different version.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. 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.
  2. 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.

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Reviews (23)

Rate This Recipe
CatWoman
36

CatWoman

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 used 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.

Gary
30

Gary

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 recipe I tried is fantastic but not authentic.

sueb
20

sueb

I did my own take on this recipe. I boiled the beets, and fried the potato and carrots. I used a cucumber and dill weed in place of the pickles. It turned out nicely! Thanks for inspiring me to create a twist of your recipe!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 145 cal
  • 7%
  • Fat
  • 7 g
  • 11%
  • Carbs
  • 19.6 g
  • 6%
  • Protein
  • 2 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 432 mg
  • 17%

Based on a 2,000 calorie diet

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