Beetroot potato salad


Beetroot potato salad


Beetroot Potato Salad

In today’s post I’ll talk about a very popular dish here, in Europe: The Russian salad, or Salad Russe. This beetroot potato salad is my very own reinterpretation of it.

Some people say you’ll never find two identical versions of the Russian Salad and I never heard truer words. For instance, my grandma’s recipe has peas, mayonnaise, mustard and vinegar in it.

P.S.: I gotta admit, I didn’t do my best taking the pics, and that’s because I stopped in the middle of the shooting and…oh, well…I kind of ate the salad. Yup, it’s that good.

You can find similar recipes here: Creamy Scalopped Potatoes, Baked Sweet Potato Fries, Moroccan Carrot Salad.

Tips and tricks for this Beetroot Potato Salad:

-It’s best if you make this salad the night before serving it. That way, you give time for the flavours and colours to blend beautifully.

– Don’t over-boil the potatoes! You’ll need them as firm as possible for this recipe.

-If you don’t fancy the light version of it, just switch the yogurt with some old fashioned mayonnaise.

-It works both as a side salad and as a main dish.

-If you are short on time, you can buy pre-boyled beetroot. On the other hand, if you have extra time on your hands, bake it in the oven for more flavour.

Beetroot Potato Salad

Beetroot potato salad

This is my reinterpretation of the Russian Salad and it's a fresh, summery salad !
Prep Time5 mins
Active Time15 mins
Total Time19 mins
Course: Main Course, Salad, Side Dish
Cuisine: European
Keyword: Beetroot, Potato, Russian, Salad
Yield: 2


  • 4 New season potatoes (Or baby potatoes)
  • 200 g Beetroot in juice
  • 1/2 Red onion
  • 100 ml Non fat yogurt
  • 2 tbsp Lemon juice (Freshly squeezed)
  • 1 tbsp Olive oil extra virgin
  • 1 tbsp Dill
  • Salt and pepper (according to taste)


  • Cook the potatoes in salted boiling water until tender. Allow them to cool and then cut them into bite sized pieces.
  • Cut the beetroot into the same sized pieces.
  • FInely chop the red onion.
  • Place the potatoes, beetroot and onion in a salad bowl and add the yogurt, lemon juice, oil and condiments. Carefully combine the ingredients.
  • Place the bowl in the fridge for at least an hour before serving to allow the salad to cool.

Related Posts

4-ingredient sugar-free Raspberry Jam

4-ingredient sugar-free Raspberry Jam

Yes, you read that right!! A 4-ingredient sugar-free raspberry jam, y’all! Growing up, my grandma used to make all kinds of jams and preserves. In other words, buying jams from the supermarket was definitely out of the question at home. That’s how I got my […]

4-ingredient Mango Chia Pudding

4-ingredient Mango Chia Pudding

If you’re looking for a quick, easy to make and healthy breakfast, you’re in the right place. The 4-ingredient Mango Chia Pudding has it all. It’s low on calories, has no refined sugars in it and also, it’s DELICIOUS! Also, fun fact of the day: […]

4 thoughts on “Beetroot potato salad”

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating