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Categories: Salads, Vegetarian

Andre Guerrero's Russian Potato Salad

It's summer and time to get out that trusty potato salad recipe. Or is it? With all the interesting potato salads around Los Angeles, it might be time to try something new, something exotic--anything but that tired, tame old bowl ... Read more

Total time: 1 hour 15 minutes plus 3 hours chilling | Serves 10
Note: This salad develops better flavor if it stands overnight, but the peas and carrots will become colored by the beets so add them just before serving.
  • 2 pounds white boiling potatoes
  • 1/2 pound beets
  • 1 cup diced carrots
  • 1/2 cup diced celery
  • 1/2 cup minced red onion
  • 1/4 cup sweet pickle relish
  • 1/2 cup Italian parsley, chopped
  • 1 cup mayonnaise
  • 1/4 cup white wine vinegar
  • 1/4 cup olive oil
  • 1 tablespoon Dijon mustard
  • 3/4 teaspoon salt
  • 1/8 teaspoon white pepper

Step 1Boil the potatoes, beets and carrots in separate pots until tender. Drain. Peel and dice the potatoes and beets. Place all the vegetables in a large bowl to cool.

Step 2Add the celery, onion, pickle relish and parsley and mix.

Step 3Combine the mayonnaise, vinegar, olive oil, mustard, salt and pepper. Add to the salad and mix gently with a rubber spatula. Refrigerate the salad for several hours and mix again. The salad tastes best if prepared the night before serving.

Each serving:
249 calories; 444 mg sodium; 6 mg cholesterol; 14 grams fat; 2 grams saturated fat; 31 grams carbohydrates; 3 grams protein; 2.60 grams fiber.
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