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A pretty-in-pink plate of perfection is heading your way! Russian Potato Salad goes in a very different direction with the beloved side dish. It still has fluffy potatoes in a creamy, tangy sauce with wonderfully crunchy veggies thrown in for contrast, but now with a sugary addition — beets. Yes, beets make Russian Potato Salad a touch sweeter and creamier than your average potato salad. You be tickled pink by this dish!
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Ingredients
- 5 pounds potatoes, peeled and cubed
- water, to taste
- 1/3 cup sugar
- 1/3 cup cider vinegar
- 1/4 cup canola oil
- 1 (14.5-ounce) can sliced carrots, drained
- 1 medium onion, chopped
- 2 (16-ounce) jars pickled whole beets, drained and chopped
- 1 cup celery, chopped
- 1/2 cup sweet pickles, chopped
- 1/2 cup dill pickles, chopped
- 1 cup mayonnaise
- 1 teaspoon salt
- 1/2 teaspoon pepper
Directions
Step 1 -Place the potatoes in a Dutch oven and add enough of the water to cover them by about 1 inch.
Step 2 -Place the Dutch oven on the stovetop and bring the water to a boil.
Step 3 -Reduce the heat to low.
Step 4 -Cover the Dutch oven and simmer the potatoes until tender, about 10-15 minutes.
Step 5 -Drain the potatoes and transfer them to a large bowl.
Step 6 -In a small saucepan over medium heat, combine the sugar and the cider vinegar and cook, while stirring, until the sugar is dissolved.
Step 7 -Pour the vinegar mixture over the hot potatoes.
Step 8 -Let the potatoes cool to room temperature.
Step 9 -In a large skillet over medium-high heat, heat the canola oil.
Step 10 -Add the carrots and the onion and cook, while stirring, until crisp-tender, about 6-8 minutes.
Step 11 -Add the carrot-onion mixture to the potatoes.
Step 12 -Stir the beets, the celery, the sweet pickles, and the dill pickles into the potato mixture.
Step 13 -In a small bowl, combine the mayonnaise, the salt, and the pepper.
Step 14 -Gently stir the mayonnaise mixture into the potato mixture.
Step 15 -Cover and refrigerate the potato salad until chilled, about 30-50 minutes.
Step 16 -Serve.
