A pretty-in-pink plate of perfection is heading your way! Russian Potato Salad goes in a very different direction with the beloved side dish. It still has fluffy potatoes in a creamy, tangy sauce with wonderfully crunchy veggies thrown in for contrast, but now with a sugary addition — beets. Yes, beets make Russian Potato Salad a touch sweeter and creamier than your average potato salad. You be tickled pink by this dish!

Ingredients

  • 5 pounds potatoes, peeled and cubed
  • water, to taste
  • 1/3 cup sugar
  • 1/3 cup cider vinegar
  • 1/4 cup canola oil
  • 1 (14.5-ounce) can sliced carrots, drained
  • 1 medium onion, chopped
  • 2 (16-ounce) jars pickled whole beets, drained and chopped
  • 1 cup celery, chopped
  • 1/2 cup sweet pickles, chopped
  • 1/2 cup dill pickles, chopped
  • 1 cup mayonnaise
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
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Directions

Step 1 –Place the potatoes in a Dutch oven and add enough of the water to cover them by about 1 inch.

Step 2 –Place the Dutch oven on the stovetop and bring the water to a boil.

Step 3 –Reduce the heat to low.

Step 4 –Cover the Dutch oven and simmer the potatoes until tender, about 10-15 minutes.

Step 5 –Drain the potatoes and transfer them to a large bowl.

Step 6 –In a small saucepan over medium heat, combine the sugar and the cider vinegar and cook, while stirring, until the sugar is dissolved.

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Step 7 –Pour the vinegar mixture over the hot potatoes.

Step 8 –Let the potatoes cool to room temperature.

Step 9 –In a large skillet over medium-high heat, heat the canola oil.

Step 10 –Add the carrots and the onion and cook, while stirring, until crisp-tender, about 6-8 minutes.

Step 11 –Add the carrot-onion mixture to the potatoes.

Step 12 –Stir the beets, the celery, the sweet pickles, and the dill pickles into the potato mixture.

Step 13 –In a small bowl, combine the mayonnaise, the salt, and the pepper.

Step 14 –Gently stir the mayonnaise mixture into the potato mixture.

Step 15 –Cover and refrigerate the potato salad until chilled, about 30-50 minutes.

Step 16 –Serve.