Russian Beet and Potato Salad
A creamy and bright chilled Russian salad, packed with vegetables, makes an excellent side dish for summer picnics and gatherings.
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Instructions
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Start boiling water in separate pots for potatoes, beets, and carrots.
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Cook whole potatoes and beets, along with diced carrots, until fork tender; drain and cool.
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Peel and dice the cooled potatoes and beets; place potatoes and carrots in one large bowl and beets in a separate bowl. Refrigerate both, covered, until well chilled.
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In a medium bowl, combine mayonnaise, wine vinegar, olive oil, mustard, salt, and pepper to create the dressing.
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Add celery, red onion, pickle relish, and parsley to the chilled potato and carrot mixture; mix well.
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Pour the prepared dressing over the potato-carrot mixture and gently combine with a spatula.
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Refrigerate the salad for several hours or overnight to allow flavors to meld.
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Just before serving, gently fold in the chilled beets.