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Horizontal image of a green bowl and a white bowl filled with a light pink potato mix on a blue napkin.

Mixed Vegetable Salad with Beets

  • Author: Fanny Slater
  • Total Time: 3 hours, 35 minutes
  • Yield: 6-8 servings 1x


Vibrantly tinted with beets, this Russian potato salad is a treat. It’s loaded with sweet, crunchy peas, sharp red onion, and carrots. Get the recipe now.


  • 1/2 pound red beets (about 3 small), peeled and cut into 1/4-inch cubes
  • 1 pound Yukon Gold potatoes, unpeeled and cut into 1/4-inch cubes
  • 1 cup peeled and diced carrots (about 2 medium)
  • 1 cup canned sweet peas, rinsed and drained
  • 1/2 cup minced red onion (about 1/2 medium)
  • 2 tablespoons sweet pickle relish
  • 1/4 cup chopped fresh parsley, plus more for garnish
  • 1/2 cup mayonnaise
  • 2 tablespoons white wine vinegar
  • 1/2 tablespoon Dijon mustard
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper


  1. Place the beets in a medium-size pot over high heat and cover with cold water. In a separate medium pot, do the same with the potatoes. Bring both to a boil, then reduce the heat to simmer. Cook until the beets and potatoes are tender (but not overly soft), and a knife can easily pierce them, about 8-10 minutes depending on their size. Drain and set the beets aside to cool.
  2. Transfer the potatoes to a large mixing bowl, and place the pot with their cooking water back on the stove over medium-high heat. Add the carrots and simmer until tender, about 4-6 minutes.
  3. Add the carrots to the bowl with the potatoes along with the peas, onion, pickle relish, and parsley. In a separate small bowl, whisk together the mayonnaise, white wine vinegar, mustard, salt, and pepper.
  4. Add the dressing to the veggies and carefully fold to incorporate with a rubber spatula. Place the beets in their own container. Cover and refrigerate everything for at least 3 hours, or preferably overnight. 
  5. Just before serving, toss in the beets, season to taste with additional salt and pepper if necessary, and garnish with parsley. Serve chilled or at room temperature. Store leftovers in an airtight container in the fridge for up to 5 days.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Boiling
  • Cuisine: Vegetarian

Keywords: potato salad, beets