Russian Beet and Potato Salad Recipe - Allrecipes.com
Russian Beet and Potato Salad Recipe
  • READY IN ABOUT 2 hrs

Russian Beet and Potato Salad

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    30 mins
  • READY IN

    1 hr 50 mins

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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Footnotes

  • Cook's Note
  • Beets will color everything red. If you like other vegetables to retain color you need to put beets aside and put some dressing on them separately. Then carefully fold them in with the rest of the salad before serving.
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Reviews More Reviews

Most Helpful Positive Review
Jan 31, 2011

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.

 
Most Helpful Critical Review
Apr 08, 2013

I did not care for this recipe.

 

30 Ratings

Apr 19, 2010

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.

 
Jan 11, 2010

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!

 
Jan 11, 2010

I am not really sure beets will be ready in 30 minutes. It usually takes hours to make beets tender and ready to use. The other tip - cube the veggies when they cool off, potatos won't stick to other veggies and it won't look like a mess ;-) Good luck~!

 
Apr 04, 2011

it is an authentic russian recipe. I live in Russia. That's exactly how it's made!

 
Jun 30, 2010

Great recipe. I used mayonnaise instead of the vinegar and oil and added some finely sliced dill. It was excellent and everyone cleaned their plate!

 
Jan 19, 2010

I love it but with some changes! The salad calls for sauerkraut and onions (not only green). Also you can add kidney beans and mustard. And the best oil here is sunflowerseed oil. Vinegar is not a must. Actually I can't imagine the taste of the salad with any kind of vinegar.

 

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Nutrition

  • Calories
  • 145 kcal
  • 7%
  • Carbohydrates
  • 19.6 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 7 g
  • 11%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 2 g
  • 4%
  • Sodium
  • 432 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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