Russian Potato Salad Recipe

Name: Russian Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 ounces tiny new potatoes; 1 1/2 tablespoons low-fat mayonnaise; 1 1/2 tablespoons plain nonfat yogurt; 1 1/2 tablespoons Dijon mustard; 2 tablespoons cider vinegar; 1 1/2 tablespoons horseradish; 1 sprig tarragon to yield 1 teaspoon chopped; ⅔ cup drained, sliced canned beets (no-salt variety, if available); 1 small apple; ⅛ teaspoon salt; Freshly ground black pepper to taste

Servings: persons

9 ounces tiny new potatoes
1 1/2 tablespoons low-fat mayonnaise
1 1/2 tablespoons plain nonfat yogurt
1 1/2 tablespoons Dijon mustard
2 tablespoons cider vinegar
1 1/2 tablespoons horseradish
1 sprig tarragon to yield 1 teaspoon chopped
⅔ cup drained, sliced canned beets (no-salt variety, if available)
1 small apple
⅛ teaspoon salt
Freshly ground black pepper to taste

1
Scrub but do not peel the potatoes, and cook in enough water to cover, until they are tender, 10 to 20 minutes, depending on size.
2
Mix together the mayonnaise, yogurt, mustard, vinegar and horseradish.
3
Wash and chop the tarragon.
4
Drain and chop the beets into small dice.
5
Wash, trim and core but do not peel the apple, and cut into small dice.
6
Add the tarragon, beets and apple to the dressing.
7
When potatoes are cooked, drain, cool and cut into small cubes; stir into the dressing.
8
Season with salt and pepper.

104

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 9 ounces tiny new potatoes, 1 1/2 tablespoons low-fat mayonnaise, 1 1/2 tablespoons plain nonfat yogurt, 1 1/2 tablespoons Dijon mustard, and more.

Yes, Russian Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Russian Potato Salad

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