by Lisa Fillers

Created on: November 08, 2008   Last Updated: April 07, 2009

Russian potato salad is a colorful, attractive dish to serve at any dinner table. It is also delicious and very nutritious, making it a dish to feel good about serving. Unlike other potato salads, Russian potato salad contains beets, peas, and carrots, which give it a unique flavor and lend the color to the dish. Russian potato salad is a great side dish to serve with most chicken, pork, or beef entrees and is always a hit at potluck dinners.

Everyone has favorite recipes for particular dishes. However, serving the same variety of potato salad or any other dish can lead to a rather boring menu. Make dinner and celebrations involving food more memorable by varying the recipes used and the dishes served together.

The following recipe will provide a delightfully tasty change of pace.

RUSSIAN POTATO SALAD

INGREDIENTS:

2 eggs

8 medium potatoes

2 Scallions (little green onions)

1 Cup frozen peas

1 Cup frozen carrots

2 Tablespoons pickle relish

Salt, to taste

Black Pepper, to taste

6 Tablespoons Mayonnaise

3 Tablespoons fresh lemon juice (approximately 3 lemons)

1 Cup canned whole baby beets, diced

DIRECTIONS:

1. Place the eggs in a small saucepan and hard boil. Cool immediately. Peel and dice the eggs. Set aside.

2. Peel, wash, and dice the potatoes into 1 inch cubes. Place in a large saucepan of water and boil until firm tender. Do not overcook.

3. Boil peas and carrots in separate saucepans about 10 minutes each. Drain each and set aside. Drain the potatoes. Clean and finely chop the scallions.

4. In a large mixing bowl, add the potatoes, diced egg, carrots, peas, scallions, and pickle relish. Add salt and pepper, to taste. Gently toss all ingredients together.

5. In a small mixing bowl, combine the mayonnaise and lemon juice. Pour the dressing mixture over the salad ingredients and toss well. Chill overnight in a covered container to allow the flavors to meld.

6. Just prior to serving, drain and dice the beets. Add the beets to the potato salad and toss again. This keeps the potatoes and other ingredients from becoming discolored by the beets. Garnish, if desired, with 1/4 inch slices of whole baby beets.

TIP: Canned whole baby beets work best to dice. There is no need to cook or heat the beets prior to dicing and adding to the potato salad.

Give the palate a treat and try this delicious salad today. If entertaining dinner guests, this salad is stunning presented in a clear glass serving bowl.

Learn more about this author, Lisa Fillers.
Click here to send this author comments or questions.