Russian Beet and Potato Salad

Pretty-in-Pink and Oh So Creamy

Prep: 25 mins

Cook: 60 mins

Refrigerate: 8 hrs

Total: 9 hrs 25 mins

Servings: 10 servings

There is no one recipe for a Russian salad, as it has evolved constantly 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 tasty Russian take on potato salad calls for one of the cuisine’s star ingredients, the same one that shows up in classic dishes borscht and shuba: beets.

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 hot dogs, or use lighter dressings with just vinegar and oil.

In this recipe, courtesy of former executive chef Andre Guerrero of the now-closed restaurant Linq in Los Angeles, 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.

Choosing the Best Spuds for Potato Salad

For a successful potato salad, choose your spuds carefully, as not all the varieties will hold their shape and firmness after being boiled. Waxy potatoes like Kennebec, New, Red Bliss, or fingerling are your best choices. Other potatoes like Yukon, white, and gold are also acceptable, but if you have a choice go for the former type.

Tips for Making Russian Beet and Potato Salad

• This chilled summer salad that requires make-ahead prep work so plan accordingly. It's not something you can whip up at the last minute. It's also meant to serve a crowd. If you're making for a smaller group, adjust accordingly.
• Though this recipe calls for boiling beets, you can certainly use store-bought pre-cooked beets to save on time.
• The longer the salad sits in the fridge, the more the flavors of the dressing and vegetables will mingle and meld.

A Russian-Inspired Summer Party Menu

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

• Main: Beets pair really well with pork main dishes. Try brats, grilled pork chops, or grilled pork tenderloin. Or go a more traditional route with grilled lamb shashlik.
• Salad: Tomatoes, green beans, or leafy greens dressed with a citrusy vinaigrette harmonize perfectly with the potato salad.
• Wine: Choose a light rosé wine, a cold, dry white like chardonnay, or a medium-bodied red like zinfandel, Côtes du Rhône, or grenache. A red blend featuring Syrah, Shiraz, or grenache would also make a tasty pairing. 
• Dessert: A strawberry Romanoff or Napoleon cake make a grand finale to your meal.

«I love potato salads and this recipe did not disappoint. It had all the classic qualities I know and love—a mayo dressing zipped up with vinegar, cubes or creamy potatoes, and crunchy bits of celery—with additional earthy sweetness from the beets. Once you mix all the ingredients together, it turns a very beautiful pink color that’s guaranteed to turn heads at your next summer party.»—Patty Lee

A Note From Our Recipe Tester

Ingredients

• 2 pounds white potatoes (about 7 small potatoes)

• 1/2 pound beets (about 1 medium beet)

• 1 cup carrots (about 2 carrots), diced

• 1/2 cup celery (about 1 1/2 ribs), diced

• 1/2 cup red onion (about 1/4 of an onion), minced

• 1/4 cup sweet pickle relish

• 1/2 cup Italian parsley, chopped

• 1/2 cup mayonnaise

• 2 tablespoons white wine vinegar

• 2 tablespoons olive oil

• 2 teaspoons Dijon mustard

• 1/4 teaspoon salt, more to taste if needed

• 1/8 teaspoon freshly ground white pepper

Steps to Make It

1. Gather the ingredients.

2. Cook the whole potatoes and beets, and diced carrots in separate pots with boiling water until fork tender. Drain.

3. Allow vegetables to cool slightly before handling. Peel and dice potatoes and beets.

4. Place potatoes and carrots together in one large bowl, and beets in a separate one to avoid coloring potatoes and carrots. Refrigerate vegetables, covered, until ready to assemble.

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

6. In a medium bowl, combine mayonnaise, wine vinegar, olive oil, mustard, salt, and pepper.

7. Add dressing to potatoes and carrots and mix gently with a rubber spatula. Refrigerate salad for several hours or overnight to let flavors blend.

8. When ready to serve, add beets, gently mixing salad.

How to Store

This salad can be stored in the fridge for up to three days.

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.