Andre Guerrero's Russian Potato Salad
Author: Kitchens
  • 2 pounds white boiling potatoes
  • 1/2 pound beets
  • 1 Cup diced carrots
  • 1/2 Cup diced celery
  • 1/2 Cup minced red onion
  • 1/4 Cup sweet pickle relish
  • 1/2 Cup chopped Italian parsley
  • 1 Cup mayonnaise
  • 1/4 Cup white wine vinegar
  • 1/4 Cup olive oil
  • 1 Tablespoon Dijon mustard
  • 3/4 teaspoons salt
  • 1/8 teaspoon freshly-ground white pepper
  1. Note: This salad develops better flavor if it stands overnight, but the peas and carrots will become colored by the beets so add them just before serving.
  2. Boil the potatoes, beets and carrots in separate pots until tender. Drain. Peel and dice the potatoes and beets. Place all the vegetables in a large bowl to cool.
  3. Add the celery, onion, pickle relish and parsley and mix.
  4. Combine the mayonnaise, vinegar, olive oil, mustard, salt and pepper. Add to the salad and mix gently with a rubber spatula. Refrigerate the salad for several hours and mix again.
Recipe from Andre Guerrero, executive chef of Max Restaurant, 13355 Ventura Blvd., Sherman Oaks, CA
Recipe by Recipes at