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Salad

Potato Salad with Red Beet

A chilled salad of cooked potatoes, carrots, beet, roast pork or beef, herring, apples, and a sour cream mustard sauce.

From the Recipes Wiki (Fandom) · 14 ingredients
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Why it works: Cucumber and mustard match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 2,281 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Potato Salad with Red Beet

Ingredients

Directions

Prepare

  1. Peel the potatoes, carrots, and beets, core and peel the apples, and cut them all into small cubes.

  2. Fillet the herring, removing the skin and any small bones, and cut into cubes.

Make and chill the salad

  1. Mix sour cream, mustard, salt, and sugar together to make a sauce.

  2. Mix all the salad vegetables and meat with the sauce.

  3. Keep covered in the fridge for an hour or two, and take out about an hour before serving.

Serve

  1. Put a heap of salad in a dish or bowl, cover the surface with finely chopped eggs, egg slices or segments, and decorate with chopped spring onion.

Nutrition, whole recipe (rough)

1098Calories
85 gProtein
36 gFat
109 gCarbs

Counts 13 of 14 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 13 portions
IngredientPortion assumedkcal
Beef100g cooked250
Pork100g cooked242
Potato1 medium (173g) baked161
Yogurt170g plain Greek100
Apple1 medium (182g)95
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Onion1 medium (110g)44
Beet1/2 cup (85g)35
Carrot1 medium (61g)25
Cucumber1/2 cup sliced (52g)16
Mustard1 tsp (5g) yellow3
Salt1 tsp (6g)0
Herringnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cucumber + mustardtop 3% of all pairs
    Smell alikestrong
    Cooked together2,281 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Carrot + potatotop 4% of all pairs
    Smell alikestrong
    Cooked together3,107 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  3. Potato + porktop 5% of all pairs
    Smell alikemoderate
    Cooked together2,668 recipes

    Shared aroma: sotolon (curry, maple).

  4. Potato + mustardtop 7% of all pairs
    Smell alikemoderate
    Cooked together1,340 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Carrot + cucumbertop 8% of all pairs
    Smell alikestrong
    Cooked together1,215 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sour cream
Forms the creamy dressing that moistens and binds the salad.
Cooked beet
Provides the main colour, earthy sweetness and moisture to the salad.
Cooked potatoes
Adds bulk and a soft, starchy body that holds the cubes together.
Apples
Contribute crisp texture and a touch of sweetness and acidity.
Salted herring
Adds savoury, salty flavour and richness to the salad.
Mustard
Adds sharpness that balances the richness of the sour cream.

The step that matters

Chilling the salad before serving. Resting the cubed vegetables and meat in the dressing lets flavours meld and the sour cream soften the salad. Serving it straight away gives a less cohesive, sharper-tasting dish.

Swap the apple

How well each one fits the dish's main ingredients (carrot, potato, pork, cucumber, cream, mustard, sugar):

  1. Avocadofits better
  2. Limefits better
  3. Cherryfits better
  4. Applethe original

Fit is the average pairing score against carrot, potato, pork, cucumber, cream, mustard, sugar. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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