Russian Potato Salad
Total Time
Prep: 40 min. + chilling
Yield
16 servings
Creamy potatoes, carrots and briny pickles make for a delectable Russian potato salad that is the ideal side dish for all your favorite grilling recipes.
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.
Nutrition Facts
3/4 cup: 269 calories, 14g fat (2g saturated fat), 1mg cholesterol, 455mg sodium, 35g carbohydrate (15g sugars, 3g fiber), 2g protein.
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
Recipe Creator
© 2025 RDA Enthusiast Brands, LLC