Mom's Russian Potato Salad

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"This Russian potato salad (or vinaigrette) is perfect as a side dish for a festive meal."
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2 h 40 m servings 95 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • 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

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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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  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.



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...

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

Fantastic! Real taste of home, thanks!!!

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