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Russian Potato Salad

This Russian potato salad recipe comes from my grandmother, who had written it down in Russian before she translated it for me when I was a teen. We made this every Easter, or for any event where family and friends gathered together. —Gala McGaughey, Berryville, Virginia
  • Total Time
    Prep: 40 min. + chilling
  • Makes
    16 servings

Ingredients

  • 5 pounds potatoes, peeled and cubed (about 8 cups)
  • 1/3 cup sugar
  • 1/3 cup cider vinegar
  • 1/4 cup canola oil
  • 1 can (14-1/2 ounces) sliced carrots, drained
  • 1 medium onion, chopped
  • 2 jars (16 ounces each) pickled whole beets, drained and chopped
  • 1 cup chopped celery
  • 1/2 cup chopped sweet pickles
  • 1/2 cup chopped dill pickles
  • 1 cup mayonnaise
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Directions

  • Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 10-15 minutes. Drain and transfer to a large bowl.
  • Meanwhile, combine sugar and vinegar in a small saucepan. Cook and stir over medium heat until sugar is dissolved; pour over hot potatoes. Cool to room temperature.
  • In a large skillet, heat oil over medium-high heat. Add carrots and onion; cook and stir until crisp-tender, 6-8 minutes. Add to potatoes. Stir in beets, celery and pickles. Combine mayonnaise, salt and pepper; gently stir into potato mixture. Refrigerate, covered, until chilled.

Test Kitchen tip
  • Make this sugar-free by using Splenda and no-sugar-added sweet gherkins and beets.
  • Nutrition Facts
    3/4 cup: 269 calories, 14g fat (2g saturated fat), 1mg cholesterol, 455mg sodium, 35g carbohydrate (15g sugars, 3g fiber), 2g protein.

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