This salad brings back so many memories for me…
My Mom and Dad entertained a lot. As soon as the last guest would leave, my sisters and I would bee-line to the kitchen. Like a production line, we’d empty out the fridge of all of the “party” food, rip the plastic wrap off of everything and sit around the table noshing and chatting. I have no idea how this routine ever began, but I so enjoyed it. I was really little, but I do know, that the Salade Russe was always my most favorite post-party-midnight-snack. My Mom made this often when she entertained. I remember it being on every holiday table my entire life.
Let’s address the white pink elephant in the room, shall we? As I photographed this, I kept wondering what you’d think of a pink potato salad. I get it. It’s odd.
Truly, this is incredibly delicious. So much so, that I will confess, I ate so much of it after setting up my photo shoot…then rushed to get it done so I could eat some more. And…really, with spring and Easter celebrations around the corner, wouldn’t this be the perfect shade of pink? *wink-wink*
Salade Russe or Russian Salad has so many variations. Some include beets, but the original did not. You may never find two identical recipes. They can include any combination of vegetables and some even include pickles and meats. Its roots date back to the 1800’s, created by a famous chef in Moscow. It is actually a very popular salad in most of Europe. In the United States, traditional potato salad is commonplace, this version…not so much. Let’s change that.
I’ve created this vegan version using vegan mayonnaise, but feel free to use regular mayonnaise if you’d like.
Traditional Salade Russe is made with vinegar and a bit of mustard. I love the freshness of lemon instead. It adds a nice brightness that you can’t get from the vinegar.
Beet and Potato Salad (Salade Russe)
Ingredients
- 1 pound (about 2 large) russet potatoes cut into 1/2 inch dice
- 1/2 cup frozen peas thawed in a colander
- 1/2 small red onion finely diced
- 1/2 cup celery hearts with leaves finely diced
- 1 large carrot finely diced
- 8 ounces (about 3 medium) roasted beets cut into 1/2 inch dice
- 3 tablespoons fresh flat leaf parsley finely chopped
- 1/3 cup vegan mayonnaise
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
Instructions
- In a medium saucepan, add the cubes of potato and cover with water to an inch above the potatoes. Add a bit of sea salt to the water. Place the pan on high heat on the stove and bring to a rapid boil, stirring occasionally. Once the water boils, the potatoes will cook quickly, in about 2 to 3 minutes (or longer if the cubes are larger). Test by sticking a fork in the center of a cube. If it splits, it’s done. Immediately, remove from the heat and drain in a colander. Rinse the potatoes gently with cold water to stop the cooking. Set colander of potatoes aside.
- Once you are done chopping all of your vegetables, whisk to combine the mayonnaise, olive oil, lemon juice, salt and pepper in a large bowl. Add the chopped vegetables and the potatoes to the bowl. Gently, using a rubber spatula, fold to combine all of the ingredients. Chill in the fridge for several hours before serving.
Notes
- This salad is even better the next day and the color deepens as well. Just give it a nice toss before serving.
- For entertaining a larger crowd, feel free to double this recipe.
- You can roast your own beets or look for pre-cooked beets packaged in the produce section.
I was very fortunate to work with a lady from Russia who brought this to a potluck….I have been hooked ever since. Thanks for posting.
Isn’t it a great salad, Maryanne? It really a nice dish to bring to a potluck! Glad you found this…thanks for sharing your story! :)
Thank you for sharing your recipe. I have been told that beets are very good for the gallbladder
and the Greek yogurt excellent for the digestive system, since it has probiotics in it. Delicious and good for you at the same time. What could be better?
That’s great information, Iris! Thank you for sharing it. Hope you love this salad as much as we do! :)
My mom is from haiti she would make this all the time when I was a kid
I’m so glad you stopped in, Hugh. I never realized that this salad seems quite popular in Haiti, too! I hope you get to make this for yourself and hope you love it! :)
I was introduced to this by a Russian co-worker when we had a potluck. I LOVED it and finally convinced her to share her recipe. Definitely one of my favorites.
Isn’t it delicious, Maryanne? It’s a favorite of mine, too! Thanks for stopping in! :)
I also make this recipe…love it. However, I add hard boiled eggs and chopped celery. Do not use peas. May have to try purple onion…usually use white or yellow. Miracle whip or Mayo. Canned beets. Salt and pepper to taste. It is delicious just made or chilled. It improves with age.
I love it too, Ana…and I agree, it’s even better the next day!
I LOVE the idea of serving this “Pink” salad with Easter dinner! We are going over to a relatives this Easter and I have been struggling to figure out what to bring. This is definitely the salad to bring! Looks amazing and fresh. – Thank you!
So happy to hear you’ll be making this, Tania! I hope you and your family love it! Happy Easter! :)
Prettiest salad(e) ever! I love that it’s pink, and I love the memories it conjures even more.
Thanks so much Elizabeth! :)
so colorful….i totally dig the addition of the peas!
Thanks so much Crista! :)
This is a fabulous post! As a totally unabashed food geek, I love the bit of history you provide about this recipe! And I love the personal story about your late-night, after-party noshes! My family is kind of the same way – any time I host a ladies evening at my house (book club, bunco, whatever …), one of my favorite parts is when my husband (best guy ever) helps me clean up afterward, and together we slowly sip a bit of wine and savor and critique all my recipes as we put them away. Then, the next morning, I love presenting (with a mommy flourish) the yummy leftovers to my kiddos, letting them try new things and ooooh and ahhhh over their favorite little nibbles. Anyway, I’m just super excited to try this salad – I adore beets and really love the healthy change of subbing in some Greek yogurt. Absolutely pinning for sure! :D
Beautiful salad, love the pink hue, looks very springy!
Thank you Cheri!
I love this salad! Beets are my favorite veggie… and potato salad is my favorite food ever. I have a serious obsession with it. I have to try this recipe out asap!!
Thanks so much Carrie! I love beets too…they are really yummy in this salad. I hope you have a chance to try it!