Recipe By Jane Garrison
Published Apr 3rd
Prep 20m Cook 20m Additional 2h Ready In 2h 40m
Servings 6 servings Calories 95

This Russian potato salad (or vinaigrette) is perfect as a side dish for a festive meal.

Recipe Ingredients

  • 5 small beets
  • 2 potatoes
  • 1 carrot, peeled
  • ¼ cup chopped onion
  • 1 dill pickle, chopped
  • ½ cup sauerkraut, drained
  • 3 tablespoons olive oil
  • salt to taste

Cooking Directions

  1. 1 Place the beets, potatoes, and carrot into a saucepan, fill with water, and bring to a boil. Reduce heat and simmer until tender, about 20 minutes. Remove vegetables and allow to cool; peel the beets and potatoes. Dice the beets, potatoes, and carrot, and place into a salad bowl. Stir in onion, pickle, sauerkraut, olive oil, and salt. Chill the salad for 2 to 3 hours; serve cold.

Nutrition Facts

  • Calories 95
  • Carbohydrate 8 g
  • Fat 6.9 g
  • Fiber 1.9 g
  • Protein 1.3 g
  • Saturated Fat 1 g
  • Sodium 261.9 mg
  • Sugar 4.8 g


  1. Family friends would make this all the time! I love this recipe! I add extra dill pickles! YUM!
  2. Fantastic! Real taste of home thanks!!!
  3. Not bad.The only thing is-better to use rich taste sunflower oil. And if you want it to be more colorful cook potato and carrot in another sausepan. When it is cooled cut potato first and mix it with oil so it will rest white.

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