Russian Beet and Potato Salad

Russian Beet and Potato Salad

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

1 h 50 m servings 145 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 145 kcal
  • 7%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 19.6g
  • 6%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 384 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

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.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 30
  1. 39 Ratings

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Most helpful positive review

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 alwa...

Most helpful critical review

I did not care for this recipe.

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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 alwa...

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. Thi...

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 ...

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 ...

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

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!

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...

I forgot to mention - I usually boil beets around 40-45 minutes, not 30 minutes. You should be able to pierce them with fork easily. Do not peel before boiling. Cool, then peel.

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 ...

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