Andre Guerrero's Russian Potato Salad Recipe

1. 1

   Note: This salad develops better flavor if it stands overnight, but the peas and carrots will become colored by the beets so add in them just before serving.

2. 2

   Boil the potatoes, beets and carrots in separate pots till tender.

3. 3

   Drain.

4. 4

   Peel and dice the potatoes and beets.

5. 5

   Place all the vegetables in a large bowl to cold.

6. 6

   Add in the celery, onion, pickle relish and parsley and mix.

7. 7

   Combine the mayonnaise, vinegar, extra virgin olive oil, mustard, salt and pepper.

8. 8

   Add in to the salad and mix gently with a rubber spatula.

9. 9

   Chill the salad for several hrs and mix again.

10. 10

    The salad tastes best if prepared the night before serving.

11. 11

    This recipe yields 10 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.