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Mom's Russian Potato Salad

Mom's Russian Potato Salad

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    2 h 40 m
Jane

Jane

This Russian potato salad (or vinaigrette) is perfect as a side dish for a festive meal.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 95 kcal
  • 5%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 8g
  • 3%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 327 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. Place the beets, potatoes, and carrot into a saucepan, fill with water, and bring to a boil. Reduce heat and simmer until tender, about 20 minutes. Remove vegetables and allow to cool; peel the beets and potatoes. Dice the beets, potatoes, and carrot, and place into a salad bowl. Stir in onion, pickle, sauerkraut, olive oil, and salt. Chill the salad for 2 to 3 hours; serve cold.
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Reviews

Scorfano
13

Scorfano

6/7/2010

Not bad.The only thing is-better to use rich taste sunflower oil. And if you want it to be more colorful cook potato and carrot in another sausepan. When it is cooled cut potato first and mix it with oil,so it will rest white.

PrettyRedRobin
0

PrettyRedRobin

9/12/2013

Family friends would make this all the time! I love this recipe! I add extra dill pickles! YUM!

Suzy
0

Suzy

9/15/2012

Fantastic! Real taste of home, thanks!!!

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