Reviewer:

JEST

Cooking Level: Expert

Reviewed: Nov. 6, 2011

I really like this recipe - the pickles are an excellent surprise combined with the beets. also, if you can keep the beets from bleeding on the rest of the salad, it is very colorful - orange, white, green, red. I tried it this time with turnips also. good!

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Reviewer:

Jessica

Reviewed: Oct. 15, 2011

I decrease oil and only use a but 1 tablespoon and add a can of peas, a young girl from the Ukraine insisted it had to have canned peas. I love it!

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1 user found this review helpful

Reviewer:

Kitchenhippie

Reviewed: Jul. 29, 2011

Made it a bit different: Used 2 med onions 3-4 polish pickles 1/4 cup of olive oil 2-3 tblsp of mayo 1lb of sauerkraut 3 large beets 7 small potatoes 4 large carrots salt to taste Boil veggies all together without peeling until cooked, you may have to remove the carrots and potatoes before the beets as they take longer. meanwhile sautee chopped onion with a tsp of butter, chop pickles and add sauerkraut to bowl. When veggies are done, peel and chop(dice), add mayo, salt to taste and olive oil. mix all together! Divine!Make a huge amount of salad, good for potlucks, parties etc.

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4 users found this review helpful

Reviewer:

bsedlak

Living In: Edmonton, Alberta, Canada

Reviewed: Apr. 1, 2011

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

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8 users found this review helpful

Reviewer:

ohauiti

Reviewed: 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.

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13 users found this review helpful

Reviewer:

CatWoman

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

Reviewed: Jan. 23, 2011

Very good. I can't give any info on how authentic it is though but I like very much. Here are my mods: I make double so I doubled all the ingredients EXCEPT the oil and onion. This seems to increase the presence of the beet and carrot flavors imo. It also reduces the fat per serving making this a pretty healthy potato salad. I didn't have any champagne vinegar but raspberry vinegar works VERY well it seems. I think I'll try mustard next time as well. Bravo.

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4 users found this review helpful

Reviewer:

pietimer

Reviewed: Oct. 2, 2010

It's a nice refreshing summer salad. Good also after a night of drinking like a Russian :))

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1 user found this review helpful

Reviewer:

dmazniuc

Reviewed: Aug. 18, 2010

I skipped the carrots and substituted Leeks for green onions (more fiber and a milder less acidic taste in my opinion). I also think I should have used Russets instead of the Yukon Golds. The Golds got too soft too quickly and turned orange. I think the starchier potato would have served the recipe better. I have to admit, I had a salad very very similar to this at a dinner a few months ago and that one was wonderful (cooked by people who had all spent time living in Russia, including a man visiting from Siberia). This was not as good, I think it's missing something. Maybe some Worcestershire Sauce? I unfortunately don't have any to try. As is, it is kind of bland. I may try it with pickled beets instead of boiled and see how that turns out...

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1 user found this review helpful