Pink Potato Salad

Винегрет из картофеля и свëклы

Preparation info

  • 8 to 10

    • Difficulty


Appears in

A Taste of Russia

A Taste of Russia

By Darra Goldstein

Published 1983

  • About

There are many variations of the Russian potato salad. Some include meat or fish; others use only mayonnaise instead of sour cream; still others have an oil base. The salad offered here is a basic one, made festive by the addition of beets, which turn the potatoes a lovely deep rose color. It is sure to attract attention.


  • 2 pounds potatoes
  • 1 large beet
  • 3 hardboiled eggs, chopped


In separate pots, boil the potatoes and the beet until just tender. Drain and remove the skins. Chop the potatoes into coarse chunks; dice the beet. Put into a large bowl.

Add the eggs and the cucumber, pickle, scallions and capers. Mix well. Mix in the olive oil, vinegar, salt, pepper and dill. Finally, stir in the sour cream, mixing well to make sure each piece of the salad is coated.