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
Russian Potato Salad Recipe photo by Taste of Home
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.