Cool Russian Salad Recipe


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We grew up eating this hearty "salade russe" as we called it. The name signals the presence of a few Russian staples: beets, dill, pickles. The authentic way includes chopped hard-boiled eggs into it, about 3 to 4 for the amounts given below: Add only if you intend to make a main course out of it, or serve them in a little bowl on the side. I love to make this dish with Osem pickles, as they are crunchy and thin. Delightful with cold fish, poultry, or meat dishes.

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Serving Size / Yield

8 cups


  • 1 lg. beet
  • 2 lg. Yukon or other good potatoes
  • 2 lg. carrots
  • 1/2 sm. red onion
  • 3 Osem pickles
  • 1 sm. bunch dill
  • 2 ribs celery, peeled
  • 1/4 C. olive oil
  • 1/4 C. unfiltered apple cider vinegar
  • salt and pepper to taste

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Peel and dice all the vegetables 1/2 inch. Cook the beets separately (so as not to turn the whole dish an unpleasant red) in a wide-bottom pot or a large skillet, with water just to cover, until tender and the water cooks out. Cook the turnip and carrots the exact same way in another pot. Transfer all the vegetables to a bowl. Cut the onion, pickle, dill, and celery in large chunks and place in the food processor. Pulse the mixture until minced. Add the oil, vinegar, salt, and pepper and pulse 2 to 3 more times, until just combined. While the vegetable mixture is still warm, pour the ground mixture over them and mix thoroughly. Store refrigerated in glass jars. Makes about 8 cups. Serve at room temperature.

Shared by Levana Kirschenbaum for Osem.

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