Easy Russian Potato Salad
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
35 mins
-
Total Time
45 mins
-
Servings
8
-
Calories
234 kcal
-
Cuisine
Paraguayan
Easy Russian Potato Salad
Description
Easy Russian Potato Salad features boiling potatoes and steaming mixed vegetables until tender, then cooling before blending with a creamy mayonnaise-based dressing enriched with chopped parsley, green onions, and red onion. Optional beets add a vibrant color and subtle sweetness that complements the savory ingredients. The result is a salad with a combination of soft potatoes and crisp vegetables coated in a smooth, mildly tangy dressing.
The salad's texture contrasts tender potatoes and soft peas with the crunch of fresh onions and herbs. Preparing the dressing separately ensures even coating and flavor distribution. Chilling the salad for at least 30 minutes enhances the harmony of flavors before serving cold.
This potato salad works well as a side dish for picnics, barbecues, or casual dinners. Its mix of vegetables and herbs provides a fresh contrast to heavier dishes. Adjusting the mayonnaise allows for controlling creaminess and tang.
According to notes, the salad keeps well refrigerated for up to three days and is best served cold or at room temperature after resting outside the fridge briefly. Adding extra mayonnaise or sour cream can moisten it if it seems dry after storage. Freezing is not recommended to maintain texture and flavor quality. Making the salad ahead aids meal planning or entertaining needs.
Ingredients
- 1 kg russet potato about 8, peeled and cut into ½-inch cubes
- ½ cup beets cut into 1-inch cubes, optional, sliced, jarred or canned
- 2 cups frozen mixed vegetables prepare as directed on the pack, steam, or peas and carrots
- 1 red onion cut in half and finely sliced, small, or yellow onion
- ½ cup mayonnaise adjust to taste, such as Hellmann's
- ¼ cup Italian parsley , finely chopped
- 3 green onion , thinly sliced
- kosher salt to taste
Instructions
Cook the potatoes:
- In a large heavy-bottomed pot, place the potatoes, pour enough cold water to fully cover them, and season the water liberally with kosher salt. Bring to a boil over high heat and cook until the potatoes are just tender, about 15 minutes. Add the frozen peas and carrots to the pot and cook for 2 minutes until the peas are warmed through, and the carrots and the potato are tender. Drain the vegetables, rinse them with cool water, and place them in a large mixing bowl to cool for at least 15 minutes.
Add the dressing:
- To the mixing bowl, parsley, scallions, and onion. Then add the mayonnaise and gently fold to combine all the ingredients. Taste and adjust seasoning with additional salt and pepper, if needed. Add the beets (if using) and fold gently.
Chill and serve:
- Cover the mixing bowl with plastic wrap and refrigerate for at least 30 minutes before serving. This will allow the flavors to meld together. Serve cold, and enjoy!
Notes
- Store in an airtight container in the fridge for up to 3 days, served cold or at room temperature after 20-30 minutes.
- Stir well before serving to redistribute dressing and ingredients.
- If dry after refrigeration, add mayonnaise or sour cream to restore moisture.
- Avoid freezing to preserve texture and flavor.
- Prepare up to 3 days in advance for flavors to meld; note that onion taste may intensify over time.
User Reviews
Overall Rating
5
You'll Also Love
