Yandex-Style Russian Beet and Potato Salad

By AislePrompt Editorial · Published 2026-07-24 · Updated 2026-07-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A colorful and refreshing salad combining roasted beets and tender potatoes with creamy dressing, inspired by Russian flavors. This Russian-inspired salad recipe, ready in about 80 minutes, pairs beets, potatoes, red onion into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 60 min Serves 4 Russian cuisine 180 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

3 medium (about 400g) beets
3 medium (about 350g) potatoes
1 small, finely chopped red onion
3 tbsp mayonnaise
2 tbsp sour cream
2 tbsp fresh, chopped dill
1 tsp salt
1/2 tsp black pepper

Chef’s knives that make the prep fast → Best Chef's Knives for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Kitchen tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 400°F (200°C). Wrap 3 medium beets individually in foil and roast for 45-60 minutes until tender when pierced with a knife. Let cool, peel, and dice into 1/2-inch cubes.
Step 2: While beets roast, boil 3 medium potatoes with skins in salted water for 20-25 minutes until fork-tender. Drain, cool, peel, and dice into 1/2-inch cubes.
Step 3: In a large bowl, combine the diced beets, potatoes, 1 small finely chopped red onion, 3 tbsp mayonnaise, 2 tbsp sour cream, 2 tbsp chopped fresh dill, 1 tsp salt, and 1/2 tsp black pepper. Gently toss until evenly mixed.
Step 4: Chill the salad for at least 1 hour before serving to let flavors meld.