Russian Beet and Potato Salad Recipe

Name: Russian Beet and Potato Salad
Prep time: 15 min
Cook time: 25 min
Total time: 520 min
Yield: 10
Ingredients: 2 pounds white potatoes, for boiling; 1/2 pound beets; 1 cup diced carrots; 1/2 cup diced celery; 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

Prep: 15 mins

Cook: 25 mins

Refrigerate: 8 hrs

Total: 8 hrs 40 mins

Servings: 10 servings

27 ratings

Add a comment

Nutrition Facts (per serving)
314	Calories
22g	Fat
27g	Carbs
3g	Protein

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 hotdogs 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 boiled. Waxy potatoes like Kennebec, New, Red Bliss, or fingerling are your best choices. Other potatoes like Yukon, white, and gold are also an acceptable choice, 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, and up to three days. This recipe is courtesy of the former executive chef Andre Guerrero of the now-closed Linq Restaurant in Los Angeles.

Russian Salad Summer Menu

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

Main: Although burgers, steaks, or hot dogs are a great choice, beets pair really well with pork main dishes. Try brats, grilled pork chops, or grilled pork tenderloin.
Salad: Tomatoes, green beans, or leafy greens dressed with a citrusy vinaigrette harmonize perfectly with the potato salad.
Wine: 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.
Dessert: Grilled peaches with vanilla ice cream or honey and mascarpone cheese make a grand finale to your meal. Peach cheesecake, blueberry pie, or a lemon blueberry cake with white buttercream frosting add the perfect refreshing touch to the meal.