Our family gatherings never seem complete without this traditional Russian salad. What makes it different from the usual potato salad is the addition of sugar beets and apples.
Diced into the same size as the carrots and potatoes, the beets contribute sweetness and a pinkish color to the salad, making it more appealing. The apples, on the other hand, add diversity in texture, not to mention a refreshing, fruity flavor.
Here’s the recipe, as requested by friends and family members. It’s slightly different from the recipe for Russian salad that appears in my cookbook “The Recipes I Love” (published by Anvil Publishing and available in National Book Store). Nevertheless the results are the same—luscious, lip-smacking and good to the last bite.
It’s the perfect side dish to roast chicken, turkey, steak and barbecued pork.
Russian Salad
- 6 large potatoes
- 6 large carrots
- 4-5 sugar beets (see tips)
- Water, for boiling
- 6 large apples, preferably Delicious or Fuji varieties
- 2 ¼ c mayonnaise
- stalk celery, trimmed and finely chopped
- ¼ c pickle relish, well-drained (see tips)
- 1-2 tbsp Dijon mustard
- Salt, to taste
- 1-2 tbsp sugar (or to taste)
To garnish (optional):
- Sliced hard-boiled eggs
- Parsley leaves
Peel the potatoes, carrots and beets, then dice them into small cubes (similar to the size of the fruits in fruit cocktail). Put the potatoes, carrots and beets into three separate cooking pots. Into each pot, add enough water to cover.
Boil the potatoes, carrots and beets until tender but still firm. When tender, drain them in separate colanders and let cool completely.
Peel the apples and dice them into small cubes (similar to the size of the potatoes, carrots and beets).
In a large mixing bowl, toss the apples with the mayonnaise. Add the potatoes, carrots and beets. Stir in the celery, pickle relish and mustard. Season with salt and sugar and mix gently until all the ingredients are coated with mayonnaise.
Taste a spoonful of the salad and, if needed, adjust the seasoning according to taste.
Transfer to a serving bowl and chill in the refrigerator for a few hours. If desired, garnish with the sliced hard-boiled eggs and parsley leaves just before serving.
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Cook’s tips:
So as not to make the salad watery, drain the pickle relish before adding it to the potato mixture. To drain: Spoon the pickle relish into a sieve and press on the pickle relish with the back of the spoon to squeeze out the liquid. Wipe the pickle relish with paper towels to make sure it’s really dry.
Instead of fresh beets, you can also use canned beets. There’s no need to boil the canned beets since they’re already cooked. However, drain them well and dice them into cubes similar to the size of the potatoes and carrots.
