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Salad Russe

Colorful and hearty beet and potato salad Russe recipe can be served for a special occasion or any day of the week. It’s flavorful, delicious, and packed with nutrition. This salad is inspired by the Haitian potato beet salad, and it’s made with root vegetables and creamy mayo-based dressing.

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pink salad with beets in white serving bowl

Why you will love it

  • If you are looking for something more exciting than a traditional potato salad– this is a fantastic option!
  • This salad is hearty and stores well; it’s great to make ahead and serve later.
  • It is made with nutritious beets and carrots.
  • It’s bright and colorful; serve it at the party, on special occasions, or surprise kids with pink potato salad!
  • It’s loaded with vegetables and can be served either as a side dish or main course.

Key Ingredients

ingredients to make potato salad with beets

Ingredients Notes

  • Potatoes. Choose a waxy potato variety, like yellow potatoes.
  • Beets. Choose medium-sized beets. Cook your own or buy the pre-cooked kind.
  • Frozen Peas. You can use frozen green peas, thawed in a colander for 15 minutes.
  • Mayonnaise and olive oil. Choose quality mayo and oil, I like to use mayo made with avocado oil.
  • Red Onion.
  • Spices. Salt and black pepper.

How to Make It

Step 1. Cook vegetables. Add potatoes, beets, and carrots to the large pot, cover with water and bring to boil. Once boiling, slightly reduce the heat and cook till cooked and easily pierced with a fork.

boiled vegetables for potato salad with beets

Step 2. Peel potatoes, peel beets, and carrots. Dice all the cooked vegetables. Add to the serving bowl.

large glass dish with diced vegetables and peas

Step 3. Add peas, mayo, and olive oil. Gently mix to combine. Add salt and pepper to taste.

large glass dish with diced potatoes, beets, peas and mayo

Tips For Success

  • Use quality mayo and olive oil.
  • Don’t overcook the vegetables; you don’t want them to have a mushy and watery texture.
  • Allow vegetables to cool before chopping.
  • Please don’t skip the onions; they add a nice crunch, and dice them small.
  • Add the dressing just before serving to keep the salad from getting watery.
  • Refrigerate for at least 2 hours before serving.

Dressing variations. 

For a bolder flavor, you can add a teaspoon of mustard to the mayo dressing,

Or you can mix sour cream or Greek yogurt with mustard instead of using mayo for a more creamy dressing.

This salad will taste even better the next day.

Time-saving tips

  • You can use pre-cooked beets to save time since these are more available now.
  • To cool vegetables faster, fill the pot with cold water once cooked.


You can use more ingredients to make it your own and suit your taste better:

  • Hard-boiled eggs for added protein and flavor.
  • Celery root for freshness and crunch.
  • Diced green bell pepper.
  • Fresh dill or fresh parsley.

How to store Haitian Beet Salad

This salad can be made ahead of time and stored in the fridge in an air-tight container for up to four days.

white serving bowl with pink potato salad with beets


What is traditional salad Russe?

The salad Russe from Haiti is a dish that is traditionally served during the Christmas season. To make it, you will need a variety of vegetables, including potatoes, carrots, peas, and cabbage. Serve it with a vinaigrette dressing or olive oil.

close up shot of the beet salad with potatoes and peas before added dressing

More Salad Recipes

Did you try this recipe? I love hearing from you! Don’t forget to rate and leave a comment below.

white bowl filled with bright pink salad with beets

Salad Russe

Natalia-Flavorful Home
Colorful and hearty salad Russe can be served for a special occasion or any day of the week. It's flavorful and packed with nutrition.
5 from 3 votes
Prep Time 15 minutes
Total Time 1 hour 15 minutes
Course Main Course, Salad
Cuisine Haitian-inspired


  • 3 yellow potato
  • 3 beets medium
  • 2 carrots large
  • 1/2 red onion large, diced
  • 1 cup green peas
  • 1 cup mayo
  • 3 tbs olive oil
  • salt to taste


  • Cook and cool. Rinse potatoes, beets, and carrots. Add in the large pot, cover with water and bring to boil. Once boiling, slightly reduce the heat and boil till cooked. To test, pock with a fork to check if it's soft. Carrot and potatoes will get cooked first; take them out and allow beets to cook longer. Once cooked, cool vegetables before dicing.
  • Chop and dice. Peel potatoes, beets, and carrots. Dice and add to the serving bowl.
  • Combine and serve. To the bowl with beets, add peas, mayo, olive oil. Mix to combine. Add salt to taste.


Use quality mayo and olive oil.
Don’t overcook vegetables.
Allow vegetables to cool before chopping.
Don’t skip the onions, dice it small.
Dressing variations. You can add a teaspoon of mustard to the dressing or mix sour cream or yogurt with mustard instead of using mayo.
This salad will taste better the next day.
To keep the salad from getting watery, add the dressing just before serving.
Refrigerate for at least 2 hours before serving.


Calories: 365kcalCarbohydrates: 10gProtein: 3gFat: 35gSaturated Fat: 5gTrans Fat: 1gCholesterol: 16mgSodium: 285mgPotassium: 278mgFiber: 3gSugar: 6gVitamin A: 3620IUVitamin C: 14mgCalcium: 24mgIron: 1mg
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Natalia | Flavorful home
Natalia is a recipe developer, food photographer, and home cook. She started Flavorful Home to document her recipes and share home cooking tips. She loves creating flavorful and nutritious meals while keeping the cooking process simple and joyful!
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