FromĀ A Taste of Russia

There are many variations of the Russian potato salad. Some include meat or fish; others use only mayonnaise instead of sour cream; still others have an oil base. The salad offered here is a basic one, made festive by the addition of beets, which turn the potatoes a lovely deep rose color. It is sure to attract attention.

  • 2 lbs. boiling potatoes
  • 1 large beet
  • 3 hard-boiled eggs, chopped
  • 1 large cucumber, diced
  • 1/2 cup dill pickle, diced
  • 3 scallions, including the green tops, chopped
  • 1 heaping tablespoon capers
  • 2 tbsp. olive oil
  • 3 tbsp. white wine vinegar
  • 1 tsp. salt
  • Freshly ground black pepper to taste
  • 1/2 tsp. dried dill
  • 1/2 cup sour cream

In separate pots, boil the potatoes and the beet until just tender. Drain and remove the skins. Chop the potatoes into coarse chunks; dice the beet. Put into a large bowl.

Add the eggs and the cucumber, pickle, scallions, and capers. Mix well. Mix in the olive oil, vinegar, salt, pepper, and dill. Finally, stir in the sour cream, mixing well to make sure each piece of the salad is coated. Chill, covered, overnight in the refrigerator before serving.

Serves 8 to 10.