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–+ servings

Russian Beet and Potato Salad

This Russian potato and beet salad recipe with carrots is flavored with dill pickles, green onions, olive oil, and champagne (or balsamic) vinegar.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 minute
Servings: 8 servings
Course: Side Dish
Cuisine: Eastern European, Russian
Calories: 145
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 2 beets
  • 4 small potatoes
  • 2 small carrots
  • 3 small dill pickles, diced
  • 0.25 cup vegetable oil
  • 2 tablespoons champagne vinegar
  • salt to taste
  • 3 green onions, chopped

Method
 

  1. Bring a large pot of water to a boil; add beets and cook until tender, about 30 minutes. Drain beets; cool and remove skins. Dice and place in a large bowl.
  2. Meanwhile, bring a separate pot of water to a boil; add potatoes and carrots and cook until tender, about 20 minutes. Drain potatoes and carrots; cool and remove skins. Dice and place vegetables in the same large bowl.
  3. Add diced pickles to the bowl with vegetables. Drizzle in oil and vinegar; toss to coat. Season with salt; sprinkle with green onions. Chill completely before serving.

Nutrition

Calories: 145kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 1gSodium: 384mgFiber: 3gSugar: 3g

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