Skip to main content New<> this month
Get the Allrecipes magazine

Russian Beet and Potato Salad

Rated as 4.49 out of 5 Stars
35

"A Russian potato salad with the difference of adding beets and carrots! Use balsamic vinegar instead of champagne vinegar for a different version."
Added to shopping list. Go to shopping list.

Ingredients

1 h 50 m servings 145
Original recipe yields 8 servings

Directions

{{model.addEditText}} Print
  1. Bring a large pot of water to a boil, and cook beets until tender, about 30 minutes. Bring a separate pot of water to a boil and cook potatoes and carrots until tender, about 20 minutes. Drain vegetables, cool, and remove skins. Dice and place in a large bowl.
  2. Place the diced pickles in the bowl with beets, potatoes, and carrots. Drizzle the olive oil and vinegar over the mixture and toss to coat. Season with salt. Sprinkle with green onions. Chill completely before serving.

Footnotes

  • Cook's Note
  • Beets will color everything red. If you like other vegetables to retain color you need to put beets aside and put some dressing on them separately. Then carefully fold them in with the rest of the salad before serving.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 145 calories; 7 19.6 2 0 384 Full nutrition

Explore more

Reviews

Read all reviews 33
  1. 43 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

In the traditional version you never add vinegar or green onions. Though it's good to mention that people from different regions of Russia had their own versions. Instead of green onions we alwa...

Most helpful critical review

I did not care for this recipe.

Most helpful
Most positive
Least positive
Newest

In the traditional version you never add vinegar or green onions. Though it's good to mention that people from different regions of Russia had their own versions. Instead of green onions we alwa...

My Russian wife from Yoshkar-Ola says that dill pickles are only served on the side and green onions are never served with the dish nor is the vinegar used. Those items are scarce in Russia. Thi...

I did my own take on this recipe. I boiled the beets, and fried the potato and carrots. I used a cucumber and dill weed in place of the pickles. It turned out nicely! Thanks for inspiring me ...

I am not really sure beets will be ready in 30 minutes. It usually takes hours to make beets tender and ready to use. The other tip - cube the veggies when they cool off, potatos won't stick to ...

it is an authentic russian recipe. I live in Russia. That's exactly how it's made!

Great recipe. I used mayonnaise instead of the vinegar and oil and added some finely sliced dill. It was excellent and everyone cleaned their plate!

I love it but with some changes! The salad calls for sauerkraut and onions (not only green). Also you can add kidney beans and mustard. And the best oil here is sunflowerseed oil. Vinegar is not...

I forgot to mention - I usually boil beets around 40-45 minutes, not 30 minutes. You should be able to pierce them with fork easily. Do not peel before boiling. Cool, then peel.

Very good. I can't give any info on how authentic it is though but I like very much. Here are my mods: I make double so I doubled all the ingredients EXCEPT the oil and onion. This seems to ...