|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||28%|
|Saturated Fat 3g||17%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 3g||12%|
|Total Sugars 6g|
|Vitamin C 15mg||74%|
|*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.|
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.
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
Gather the ingredients.
Cook potatoes, beets, and carrots in separate pots with boiling water until fork tender. Drain.
Allow vegetables to cool slightly before handling. Peel and dice potatoes and beets.
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.
Add celery, red onion, pickle relish, and parsley to potatoes and carrots and mix well.
In a medium bowl, combine mayonnaise, wine vinegar, olive oil, mustard, salt, and pepper.
Add dressing to potatoes and carrots and mix gently with a rubber spatula. Refrigerate salad for several hours or overnight to let flavors blend.
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:
- 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.