Russian Beet and Potato Salad

Written by
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Her recipes range from Grandma’s favorites to the latest food trends.
Learn about our editorial process
Peggy Trowbridge Filippone
Published on 08/08/19 by Peggy Trowbridge Filippone
Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Her recipes range from Grandma’s favorites to the latest food trends.
Learn about The Spruce Eats's Editorial Process

Updated 08/08/19

Beetroot and potato salad

Tastyart Ltd/Rob White/Getty Images
  • Total: 40 mins
  • Prep: 15 mins
  • Cook: 25 mins
  • Refrigerate: 4 hrs
  • Yield: 10 Servings
Nutritional Guidelines (per serving)
298 Calories
22g Fat
23g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 10 Servings
Amount per serving
Calories 298
% Daily Value*
Total Fat 22g 28%
Saturated Fat 3g 17%
Cholesterol 9mg 3%
Sodium 250mg 11%
Total Carbohydrate 23g 8%
Dietary Fiber 3g 12%
Protein 3g
Calcium 35mg 3%
*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.)

Surprise your guests for a patio cookout with this Russian-style potato salad. Beets add the Russian flair, and carrots and mustard also contribute to its offbeat flavor. Make it the day before to let flavors blend but add the beets just before serving. This recipe is courtesy of the former executive chef Andre Guerrero of the now-closed Linq Restaurant in Los Angeles.

Ingredients

  • 2 pounds white boiling potatoes
  • 1/2 pound beets
  • 1 cup diced carrots
  • 1/2 cup diced celery
  • 1/2 cup minced red onion
  • 1/4 cup sweet pickle relish
  • 1/2 cup chopped Italian parsley
  • 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. Boil the potatoes, beets, and carrots in separate pots until tender. Drain.

  2. Peel and dice the potatoes and beets.

  3. Place the potatoes and carrots in a large bowl to cool.

  4. Place the beets in another bowl; refrigerate until ready to serve the potato salad because the beets will color the potatoes and carrots if mixed in.

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

  6. Combine the mayonnaise, wine vinegar, olive oil, mustard, salt, and pepper. Add to the salad and mix gently with a rubber spatula.

  7. Refrigerate the salad for several hours or overnight to let the flavors blend.

  8. Add the beets just before serving.  

Serving Suggestions

This non-traditional take on an American favorite for summertime meals could be served with the usual suspects: burgers, steaks or hot dogs. But because of the strong flavor of the beets, pork main dishes might be a more palatable pairing.

Try brats, grilled pork chops or grilled pork tenderloin, done to a turn. Usual summer vegetables for sides, like tomatoes, also clash with the flavors of this potato salad. Instead, serve a cold green bean salad made with fresh beans, red onion, bacon and vinaigrette dressing or a fresh green salad with red onions and vinaigrette to harmonize with the beet potato salad.

Choose a light rose wine, a cold, dry white like chardonnay or a medium-bodied red like Zinfandel, Cotes du Rhone or Grenache. A red blend featuring Syrah, Shiraz or Grenache would also make a tasty pairing. 

For dessert, think fruity. If homegrown peaches are in season, end this summer meal with peach crisp topped with vanilla ice cream, grilled peaches with honey topped with mascarpone cheese, peach cheesecake or that all-time summer favorite, fresh peach pie. If blueberries are more your style and in season, make a grand finale of blueberry bundt cake, crepes with blueberry and cream cheese filling or lemon blueberry cake with white buttercream frosting.

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