Russian Beet Potato Salad Recipe

This traditional Russian beet potato salad recipe makes a creamy pink potato and beetroot salad that is fragrant with dill and delightfully tangy, thanks to the gherkins and capers. Based on my Baboushka’s recipe, it was a staple at family meals, Sunday lunches and summer picnics.

Prep Time15

Cook Time25

Total Time40

Course: Salad

Cuisine: Russian

Servings:

Calories: 196kcal

Author: Lara Dunston

Ingredients

250 g waxy potatoes
250 g beetroot
2 small gherkins finely chopped
25 g onion finely chopped
2 tbsp capers
1 tbsp creamy mayonnaise
Salt and black pepper to taste
2 tbsp fresh dill

Metric - US Customary

Instructions

Boil the potatoes and beetroots in separate pots for 20-25 minutes until you can easily slide a fork into them, allow to cool, peel, and chop into cubes.
In a bowl, gently combine the potatoes, beetroot, capers, finely chopped onions and gherkins, with a tablespoon of creamy mayonnaise. Take care not to combine it so much that it turns to mash.
Add a pinch of salt and pepper, and taste. Add more salt and pepper, or even mayonnaise, if you like.
Transfer to a salad bowl and garnish with dill.

Nutrition