Russian Beet and Potato Salad

Beetroot and potato salad

Tastyart Ltd/Rob White/Getty Images

Prep: 15 mins
Cook: 25 mins
Refrigerate: 8 hrs
Total: 8 hrs 40 mins
Servings: 10 servings
Nutrition Facts (per serving)
314 Calories
22g Fat
27g Carbs
3g Protein
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Nutrition Facts
Servings: 10
Amount per serving
Calories 314
% Daily Value*
Total Fat 22g 28%
Saturated Fat 3g 17%
Cholesterol 9mg 3%
Sodium 430mg 19%
Total Carbohydrate 27g 10%
Dietary Fiber 3g 12%
Total Sugars 6g
Protein 3g
Vitamin C 15mg 74%
Calcium 34mg 3%
Iron 2mg 9%
Potassium 648mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

There is no one recipe for Russian salad, as it has evolved and adapted since the 19th century when it was invented by Lucien Olivier, the head chef of the famous Hermitage restaurant in Moscow. Also known as Olivier salad, this delicious dish is a filling and nutritious mixture of potatoes and other vegetables, coated in a creamy mayonnaise-based dressing. A staple in the original recipe, potatoes are the main component of this preparation. Many versions add or subtract other ingredients, including carrots, pickles, peas, celery, hard-boiled eggs, fresh herbs, and hot dogs, or use lighter dressings with just vinegar and oil. In our recipe, sweet beets add a lovely purple hue to the salad and a wonderful texture. A classic creamy dressing, with a touch of tangy mustard, brings the dish together.

For a successful potato salad, choose your spuds carefully, as not all the varieties will hold their shape and firmness after being boiled. Waxy potatoes like Kennebec, New, Red Bliss, or fingerling are your best choices. Other potatoes like Yukon, white, and gold are also acceptable, but if you have a choice go for the former type.

This is a wonderful summer salad that is also an excellent make-ahead dish. Simply prepare and place in the fridge, covered, until it's time to eat or for up to three days. This recipe is courtesy of former executive chef Andre Guerrero of the now-closed restaurant Linq in Los Angeles.


  • 2 pounds white potatoes

  • 1/2 pound beets

  • 1 cup carrots, diced

  • 1/2 cup celery, diced

  • 1/2 cup red onion, minced

  • 1/4 cup sweet pickle relish

  • 1/2 cup Italian parsley, chopped

  • 1 cup mayonnaise

  • 1/4 cup white wine vinegar

  • 1/4 cup olive oil

  • 1 tablespoon Dijon mustard

  • 3/4 teaspoon salt

  • 1/8 teaspoon freshly ground white pepper

Steps to Make It

  1. Gather the ingredients.

  2. Cook potatoes, beets, and carrots in separate pots with boiling water until fork tender. Drain.

  3. Allow vegetables to cool slightly before handling. Peel and dice potatoes and beets.

  4. Place potatoes and carrots together in one bowl, and beets in a separate one to avoid coloring potatoes and carrots. Refrigerate vegetables, covered, until ready to assemble.

  5. Add celery, red onion, pickle relish, and parsley to potatoes and carrots and mix well.

  6. In a medium bowl, combine mayonnaise, wine vinegar, olive oil, mustard, salt, and pepper.

  7. Add dressing to potatoes and carrots and mix gently with a rubber spatula. Refrigerate salad for several hours or overnight to let flavors blend.

  8. When ready to serve, add beets, gently mixing salad.

Russian Salad Summer Menu

Here is a suggestion for a less traditional summer menu in which you can feature this delicious potato salad:

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