Russian Potato Beet Salad
Russian Potato Beet Salad was a permanent feature at all of our family BBQ’s and gatherings. It’s unique color from the beets is always an eye catcher. And when people taste the creamy salad with pickles, red wine vinegar, and peas, they are hooked! Give this a try at your next gathering. It will be a huge hit!
Russian Potato Beet Salad
This Russian Potato Beet Salad was a permanent feature at all of our family BBQ’s and gatherings. It’s a long time family recipe that my father and his brothers and sisters would make all the time. This is SOOOO yummy! Beets give it the pink color, but also adds lots of flavor as do the dill pickles. Family rule – you gotta try it at least once! I promise you’ll love it!
IT’S PINK!!!
Yes! It’s pink! That’s from the beets. Don’t let that fool you, it’s the most delicious potato salad you’ll ever have! Not only did we have this at family gatherings, but we would bring this to just about every cook out we were invited to or hosted. Sometimes newcomers would be like, “what is that?” But once they tried it, they were hooked! The beets make it sweet, but the pickles and red wine vinegar also add some punch that makes this really stand out!
How to Cook Beets
To start, cut off the stems of the beets just above the bulb. Then place them in a pot and fill it with water about an inch or two above the bulbs. Turn the temperature to high and bring the water to roaring boil. Then cover and reduce to a simmer. Continue to cook until the bulbs are tender enough for a fork to slide through with ease. Depending on the size of the beets, this could take 30 to 60 minutes. I usually set a timer for 30 minutes and I start testing then. If they aren’t ready, I add 10 minutes at time to the cooking until they pass the fork test.
I dump them into a colander then instantly transfer them into a bowl of ice water to stop the cooking. Once the beets have cooled, cut off the stems and root. If they have cooked long enough, you should be able to peel the skin right off using your thumbs! Or you can use a potato peeler or knife to peel the skin off. Super simple!
What Ingredients Are In Russian Potato Beet Salad?
The ingredients are also rather simple, many of which you no doubt have on hand. The rest are super easy to find at just about any grocery store:
- Russet Potatoes
- Fresh Beets
- Gherkin Dill Pickles
- Frozen Peas
- Mayonnaise
- Canola Oil
- Red Wine Vinegar
- Kosher Salt
- Black Pepper
How Is Russian Potato Beet Salad Made?
Cooking the Beets
- Cut off the stems close to the bulb. Place in a pot with 2 inches of water covering the beets. Boil for 1 hour on a low boil (slow big bubbles).
- Drain the hot water and run cold water over the beets for about 1 minute to stop the cooking. Once they are cooled, cut off the stem and the root end. Use a potato peeler or a spoon to remove the skin.
Potato Beet Salad
- Boil the diced potatoes until a fork can pierce a piece with a little force. (You want them to be a little firm, not soft like when making mashed potatoes. Otherwise they will smash when you stir the salad.) This takes about 20 minutes. Let them cool.
- Add the cooled potatoes and beets to a large mixing bowl. Add the salt and pepper and stir. You need to add this here otherwise the mayonnaise will taste salty and the potatoes will be bland.
- Add 1.5 cups of mayonnaise, gherkin dill pickles, canola oil, red wine vinegar and peas. Mix thoroughly. Refrigerate for one hour for best results.
- If you would like the salad creamier, add the extra 1/2 cup of mayonnaise.
What Can I Do with the Leftovers?
Leftovers will keep well in the fridge for about 3-4 days. To reheat it, you’ll get the best results warming it on the stove. But you can use the microwave as well.
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Give this Russian Potato Beet Salad a try tonight! You and your family will love it!
Russian Potato Salad
Ingredients
- 5 pounds Potatoes, diced
- 2 cups Beets, 1/4 inch diced (approx. 3 medium)
- 1 cup Gherkin Dill Pickles, small diced
- 1/2 cup Frozen Peas, thawed
- 1.5-2 cups Mayonnaise
- 3 Tablespoons Canola Oil
- 3 Tablespoons Red Wine Vinegar
- 1 Tablespoon Kosher Salt
- 1/2 teaspoon Black Pepper
Instructions
Cooking Beets
-
Cut off the stems close to the bulb. Place in a pot with 2 inches of water covering the beets. Boil for 1 hour on a low boil (slow big bubbles).
-
Drain the hot water and run cold water over the beets for about 1 minute to stop the cooking. Once they are cooled, cut off the stem and the root end. Use a potato peeler or a spoon to remove the skin.
Salad
-
Boil the diced potatoes until a fork can pierce a piece with a little force. (You want them to be a little firm, not soft like when making mashed potatoes. Otherwise they will smash when you stir the salad.) This takes about 20 minutes. Let them cool.
-
Add the cooled potatoes and beets to a large mixing bowl. Add the salt and pepper and stir. You need to add this here otherwise the mayonnaise will taste salty and the potatoes will be bland.
-
Add 1.5 cups of mayonnaise, gherkin dill pickles, canola oil, red wine vinegar and peas (optional). Mix thoroughly. Refrigerate for one hour for best results.
-
If you would like the salad creamier, add the extra 1/2 cup of mayonnaise.
