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Vinegret iz kartofelya i svyokly

Pink Potato Salad
Vinegret iz kartofelya i svyokly

There are many variations of Russian potato salad. Some include meat or fish; others use only mayonnaise instead of soured cream; still others have an oil base. The salad offered here is a basic one made festive by the addition of beetroot, which turns the potatoes a lovely deep rose colour.


2 lb (900 g) potatoes
3 tablespoons white wine vinegar
1 large beetroot
3 hard-boiled eggs, chopped
1 teaspoon salt
1 large cucumber, diced
Freshly ground black pepper to taste
3 oz (85 g) dill pickle, diced
3 spring onions, including the green tops, chopped
2 teaspoons fresh dill or teaspoon dried dill
1 heaped tablespoon capers
pint (150 ml) soured cream
2 tablespoons olive oil


Serves: 8


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

Add the chopped hard-boiled eggs, the cucumber, pickle, spring onions and capers, and mix well. Mix in the olive oil, vinegar, salt, pepper and dill. Finally, stir in the soured cream, mixing well to make sure each piece of the salad is coated. Chill, covered, over­night in the refrigerator before serving.

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