Russian beetroot and potato salad

    50 min

    A delicious beetroot and potato salad, a Russian favourite. Chill completely before serving.

    25 people made this

    Serves: 8 

    • 2 medium beetroots
    • 4 small potatoes
    • 2 small carrots
    • 3 dill pickles or gherkins, diced
    • 4 tablespoons vegetable oil
    • 2 tablespoons champagne or balsamic vinegar
    • salt to taste
    • 3 spring onions, chopped

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Bring a large pot of water to a boil, and cook beetroots 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 beetroots, potatoes and carrots. Drizzle the oil and vinegar over the mixture and toss to coat. Season with salt. Sprinkle with spring onions. Chill completely before serving.

    Cook's note

    Beetroots will colour everything red. If you like other vegetables to retain colour you need to put beetroots aside and put some dressing on them separately. Then carefully fold them in with the rest of the salad before serving.

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    Reviews in English (2)


    Really nice and different. All the ingredients used were from my garden.  -  18 Aug 2015


    An all time Russian favorite! Enjoy this lovely salad with mayonnaise or with a drizzle of olive oil for a healthier version.  -  29 Jun 2015