Save on Pinterest

Russian Potato Salad

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
  • Total Time
    Prep: 40 min. + chilling
  • Makes
    16 servings


  • 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


  • 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.

Test Kitchen tip
  • Make this sugar-free by using Splenda and no-sugar-added sweet gherkins and beets.
  • Nutrition Facts
    3/4 cup: 269 calories, 14g fat (2g saturated fat), 1mg cholesterol, 455mg sodium, 35g carbohydrate (15g sugars, 3g fiber), 2g protein.

    Recommended Video


    Click stars to rate
    Average Rating:
    • Kathy
      Jan 15, 2021

      I would have been handed down a recipe by Germans from Russia. The dressing was always vinegar, oil, sugar, salt and pepper...

    • HONNA
      May 26, 2020

      the recipe is WRONG the beets and carrots and potatoes are being boiled separately , potatoes with carrots together and beets in a different souse pan. after the vegetables are cooked to be ready, they are places on a cutting board to cool down. PICKLED beets are never used in that salad, NEVER. I grew up on it in the country of origin. then the veggies which are at room temperature are cut into small cubes, dill pickles and onions are added to taste, i dont like the taste of onions, therefore, i dont add them. I like to add dill and scallions, then the salad is dressed with the mix of Olive or sunflower oil and vinegar and salt, never mayonnaise. the salad is called VINEGRET, and its healthy and delicious. the recipe originally presented was not translated accurately, enjoy 3 large potatoes 5 medium sized beets 1 large carrot dill pickles, salt, pepper, vinegar and oil to taste, should not be a lot, but enough to bring up the taste of veggies.

    • doxymama
      Apr 17, 2020

      The first time I make something, I always try to follow the recipe exactly so I know what to tweak the next time. I thought this was very tasty and a nice change of pace, especially if you are a fan of pickled foods, which I am! However, I felt like this was more of a beet salad with potato in it than a potato salad. So, for my own personal tastes, the second time around, I cut the amount of pickled beets in half. I also added six chopped hard boiled eggs, the flavor of which seemed to really complement and improve this salad. Thanks for a new twist on potato salad!!

    • jeanatlast
      Mar 26, 2020

      No comment left