5 from 72 votes
Easy Russian Potato Salad
Easy Russian Potato Salad combines tender cubes of boiled russet potatoes with steamed peas, carrots, and optional beets for color and sweetness. The salad is tossed with finely sliced red onion, fresh parsley, green onions, and a creamy mayonnaise dressing. Chilling the salad allows the flavors to meld, creating a balanced and refreshing side dish suitable for cold serving.
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings:
8
Calories:
234 kcal
Course:
Side Dish, Salad
Cuisine:
Paraguayan
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.
Cup of Yum
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.