a Russian-style potato salad with the addition of carrots and beets! For a different flavor, substitute balsamic vinegar for the champagne vinegar.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 50 mins |
| Servings: | 8 |
Ingredients
- 2 beets
- 4 small potatoes
- 2 small carrots
- 3 small dill pickles, diced
- ¼ cup vegetable oil
- 2 tablespoons champagne vinegar
- salt to taste
- 3 green onions, chopped
Instructions
- Bring a large pot of water to a boil; add beets and cook until tender, about 30 minutes. Bring a separate pot of water to a boil; add potatoes and carrots and cook until tender, about 20 minutes. Drain vegetables, cool, and remove skins. Dice and place in a large bowl.
- Place diced pickles in the bowl with beets, potatoes, and carrots. Drizzle olive oil and vinegar over mixture and toss to coat. Season with salt and sprinkle with green onions. Chill completely before serving.
- Beets will color everything red. If you would like the other vegetables to retain their color you need to put beets aside and put some dressing on them separately. Then carefully fold them in with the rest of salad ingredients before serving.
Reviews
I made this a day ahead. I did not have Champagne vinegar and used Red wine vinegar. Too heavy.
Awesome salad!! Grandson loves it!!!
I added the white part of a hard boiled egg. It was fabulous!
Delicious!! I added A tiny bit of fresh dill
Can’t speak to authenticity. I wanted to make something different out of the vegetables from my garden. Made it exactly except I only had balsamic vinegar. We found it ok but very bland. added some mayo later to try to jazz it up. I think I want to taste this made by an expert before trying again. I want to know if it is just as bland or if this one is missing something. The saurkraut some reviewers mentioned might improve it. I really don’t know
very good. nice that it has no mayo
I really liked this salad, unfortunately my guests weren’t crazy about it, including my beet-loving husband. Still, I liked it enough to give it a “4.”
I make a bowl of this every few months to have for lunch over a few days. I use apple cider vinger in place of champagne vinegar and use only 2 tablespoons of oil. My mother always made hers with white or yellow onion and sourcrout/pickled cabbage but I prefer the green onion and pickles. The balance of flavors – sweet beets, something sour, and starchy potatoes – is the same, so it’s a matter of texture preference or what you have on hand. I’ve seen it made with pickled mushrooms in some families or beans in place of or in addition to potatoes. I’m confused about the people saying vinegar is not traditional for this dish. Where do you think it gets it’s Russian name if not from the vinegar-based dressing? Perhaps soviet scarcity led to people leaving vinegar out and substituting other dressings, but it had to be part of the original recipe.
This is a great recipe! I love it, and make it all the time. I do chop the potatoes/carrots/beets before boiling as I find it easier that way. I have used different vinegars, and usually use apple cider, because thats what I have on hand.
Very delicious, i didn’t have the champagne vinegar so used Wine vinegar instead. Thanks for the great receipe
This was so good with fresh beets from the garden! I didn’t have champagne vinegar so I used red wine vinegar. Yum!
I had 3 large beets, so I added extra of the other ingredients. I used balsamic vinaigrette and it brought a nice flavor to it. I think, for personal choice, I’ll use diced onion instead of the green onion next time. I’ll definitely do another batch in the future! Such a healthy, tasty sidedish!
Lovely recipe> That being said, I made a couple of modifications: Roasted the veggies in the oven instead of boiling. Also, I have a ods and ends pickle mix that I keep up and I used about 1/4 cup of those–very nice. Also a few slices of cucumber tossed in to freshen. Thanks for a great base recipe to work from.
I hate beets but I had them in my pantry. So I wanted to use them and I did a few tweeks to the recipe. Instead of vegetable oil I used olive oil. Then I used balsamic vinegarette. Cooking the beets instead of boiling them I baked them at 400 degrees for 50 min sprinkled sea salt on the beets with one peeled onion and 6 garlic cloves all on one baking sheet. Diced the onion and beets and minced the garlic. Mix it all together and it was pretty good.
Very yummy! I added dill, a few tablespoons mayo, walnuts and raisins.
I really enjoyed this, it’s simple and easy and delicious
I had this salad the other day, made by a woman who lived in Russia and it was absolutely wonderful. This was the exact same recipe she gave. Tara
Great on the first attempt ! I made the dressing with light olive oil and white wine vinegar (already on my shelf) and added the salt here. I left out the pickles in favour of some fresh red cabbage. I was going to add some red onion but will save that for my second attempt. I cubed the beets and potatoes considerably larger than depicted in the photo; my preference and less work ! Agreed, Nataly. I cooked the beets for more than 50 minutes.
My husband is from Ukraine and one of his favorite dishes is his Mom’s beet salad. I decided to test this recipe out and see what he thought. He loved it and he had no suggestions!! He thought the green onions and vinegar were a nice touch. I did use balsamic vinegar instead of champagne vinegar. Thanks for sharing!!
Great recipe, although I prefer mine with mayonnaise. Tip for cooking beets fast – trim the stem, then put them in a covered pyrex dish with about 1-2″ of water. STick it in the microwave for 10 minutes, turn the beets, then nuke it another 10 minutes. Let them sit to cool down, and they should be perfectly cooked. You may need to adjust the time according to the size of the beets and your microwave!
It’s a great way to use up leftover beets!