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Salad Russe


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.

This potato and beet salad Inspired by the Haitian recipe. It has similar elements that remind me of traditional Russian Olivieh and Vinegret salads. It’s made with root vegetables and creamy mayo-based dressing.

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pink salad with beets in white serving bowl

Recipe Features

  • This is a hearty salad, it stores well and great to make ahead and serve later.
  • Made with nutritious beets.
  • It’s bright and colorful, serve at the party or surprise kids with pink potato salad!

Key Ingredients

ingredients to make potato salad with beets

Ingredients Notes

  • Potatoes. Choose waxy potato variety, like yellow potatoes.
  • Beets. Choose medium-sized beets. Cook your own or buy precooked kind.
  • Peas. You can use frozen, thawed in colander for 15 minutes.
  • Mayo and olive oil. Choose quality mayo and oil, I like to use mayo made with avocado oil.

How to Make It

  1. Cook vegetables. Add in the large pot, cover with water and bring to boil. Once boiling, slightly reduce the heat and cook till cooked. Cool vegetables before dicing.
boiled vegetables for potato salad with beets

2. Peel, dice and add to the serving bowl.

large glass dish with diced vegetables and peas

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

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

Tips For Success

  • 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 you can mix sour cream or yogurt with mustard instead of using mayo.
  • This salad will taste even better the next day.
white serving bowl with pink potato salad with beets

FREQUENTLY ASKED QUESTIONS

How to store salad Russe?

Store in the air-tight container in the fridge and enjoy within 4-5 days.

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

Related 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 2 votes
Prep Time 15 mins
Total Time 1 hr 15 mins
Course Main Course, Salad
Cuisine Haitian-inspired
Servings 6
Calories 365 kcal

Ingredients
  

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

Instructions
 

  • 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.

Notes

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.

Nutrition

Calories: 365kcalCarbohydrates: 10gProtein: 3gFat: 35gSaturated Fat: 5gTrans Fat: 1gCholesterol: 16mgSodium: 285mgPotassium: 278mgFiber: 3gSugar: 6gVitamin A: 3620IUVitamin C: 14mgCalcium: 24mgIron: 1mg
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