Here’s a simple, classic potato salad made vivid with beets. If you have access to golden beets, by all means, use them. They’re even sweeter than red beets, and keep their vivid color to themselves more than red beets do. Is this salad really Russian? I have no idea; it is really good, though, especially if you like beets!

Recipe

Salad with beetroot,potatoes,carrots and cucumber ( Beet Salad- Vinegret)

Russian Beet and Potato Salad

Here’s a simple, classic potato salad made vivid with beets. If you have access to golden beets, by all means, use them. T

5 from 1 vote

Print Pin Rate

Course: Potato salad

Cuisine: Vegan / Healthy

Diet: Vegan, Vegetarian

Keyword: classic potato salad, potato salad recipe

Prep Time: 30

Cook Time: 30

Total Time: 1

Servings: to 6

Calories: 214kcal

Author: Veg Kitchen

Ingredients

2 medium or 1 large beet
2 medium-large potatoes 1 pound, scrubbed
2 medium carrots diced or sliced
1 cup frozen green peas thawed and steamed
2 scallions thinly sliced, or small bunch chives, cut into 1-inch sections
¼ cup vinaigrette homemade or purchased, as needed, to moisten
Salt and freshly ground pepper to taste

US Customary - Metric

Instructions

The easiest way to cook beets is to microwave them whole in a covered container with just a little water at the bottom. Start with 4 minutes, then test and add a minute more at a time until you can pierce through the beet or beets, with a little resistance. If you prefer not to microwave, simply cook the beet or beets whole in a saucepan with plenty of water to cover, simmering gently but steadily until you can pierce through with a bit of resistance, about 10 to 20 minutes depending on the size of the beets.
Allow the beets to cool, then peel and cut into ½-inch dice.
For the potatoes, once again, the easiest thing to do is to microwave them until just tender. Otherwise, you can cut the uncooked potatoes into ½-inch dice and simmer in enough water to cover in a medium saucepan until just tender. Drain and allow to cool.
Once cool, cut the potatoes into ½-inch dice.
Combine the cooked and cooled potatoes with the remaining ingredients in a serving container. Add the beets last and stir in gently so that they don’t bleed too much into the other ingredients.
Allow to stand for 20 to 30 minutes if time allows, or serve at once.