Russian Potato Salad

This traditional Russian potato salad recipe comes from my grandmother, who had originally written it down in Russian. She translated it for me when I was a teenager.

—Gala Mcgaughey, Berryville, VA

Prep: 30 min.

Cook: 10 min. + chilling Makes: 16 servings

5 lbs. potatoes, peeled and cubed (about 8 cups) 1/₃ cup sugar 1/₃ cup cider vinegar 1/4 cup canola oil 1 can (141/2 oz.) sliced carrots, drained 1 medium onion, chopped 2 jars (16 oz. each) pickled whole beets, drained and chopped 1 cup chopped celery 1/2 cup chopped sweet pickles 1/2 cup chopped dill pickles 1 cup mayonnaise 1 tsp. salt 1/2 tsp. pepper

1. Place the potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 10-15 minutes. Drain and transfer to a large bowl.

2. Meanwhile, combine sugar and vinegar in a small saucepan. Cook and stir over medium heat until the sugar is dissolved; pour over the hot potatoes. Cool to room temperature.

3. In a large skillet, heat canola oil over medium-high heat. Add carrots and the onion; cook and stir until crisp-tender, 6-8 minutes. Add to potatoes. Stir in beets, celery and pickles. Combine mayonnaise, salt and pepper; gently stir into the potato mixture. Refrigerate, covered, until chilled.

³₄ CUP 269 cal., 14g fat (2g sat. fat), 1mg chol., 455mg sod., 35g carb.

(15g sugars, 3g fiber), 2g pro.

test kitchen tip It’s easy to make this recipe sugar-free. Simply use no-sugar-added sweet gherkins and beets, and substitute Splenda for the sugar.