This vibrant salad is traditionally served for Russian Orthodox Easter. A colourful combination of fresh and pickled vegetables, it's the perfect side for any feast.






Skill level

Average: 3 (71 votes)


  • 2 carrots
  • 2 sebago potatoes
  • 1 large beetroot
  • 1 onion, finely chopped
  • 75 g (½ cup) diced pickled cucumbers
  • 2 tbsp mayonnaise
  • 2 tbsp sour cream
  • 1 tbsp capers, drained, chopped
  • sprigs of dill, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Place carrots and potatoes together in a saucepan, and beetroot in a separate saucepan. Cover each with water. Bring to the boil, then reduce heat to medium and cook for 40 minutes or until tender. Drain, and when cool enough to handle, peel.

Cut carrots, potatoes and beetroot into 2cm dice and place in a large bowl. Add onion and pickled cucumbers, and toss to combine.

Combine mayonnaise sour cream and capers in a bowl. Season with salt and pepper. Add to beetroot mixture and toss gently to combine. Serve scattered with sprigs of dill.


Photography Alan Benson (Location) & Derek Swalwell (Food)