Vinegret Russian/Ukrainian Beet Potato Salad (Винегрет)

Russian Ukrainian Salad with carrots, beets, dill on Russian table runner
Posted On: January 11, 2015
Last updated: May 14th, 2024

This beet and potato salad is a vegetarian salad I grew up with.  My mother used to make vinegret salad for holidays mostly as it can be a chore to make.  There are ways to cheat a little and make this salad faster though. This is my personal take on this Russian salad.  I might get some critiques on the authenticity of this beet potato salad, but I will say this is my version which is very similar to the Vinegret I grew up with. It reflects the Vinegret salads (pronounced, “Vee-ne-gret,” also sometimes spelled in English, Vinaigrette) I sampled while traveling through Russia years ago.

You must try this salad if you’re a fan of beets or even if you aren’t, you might be surprised. It’s a great alternative to standard potato salads and lighter. Also, it’s a great salad or side to make for your vegetarian, vegan or gluten-free friends.

Vinegret Russian Ukrainian beet Salad in white large serving bowl with potato, beet, carrot, and dill

Vinegret Potato And Beet Salads Vary

Just as a standard American Potato Salad varies per household and restaurant, so do Vinegrets.  If you have had a Vinegret salad somewhere before it might have been differed slightly. There are also Ukrainian Vinegret Salads which might be closer to this one which is where my Mother is originally from, so just remember there is no wrong or right Vinegret Salad as long as it has the main components of Beets and Potatoes and good ol’ dill weed.

Beet Cheat

My little secret to make this salad quicker and to tempt me to make it more often is to use Love Beets.  These beets are organic, precooked and peeled. They’re vacuum packed and stay fresh in the refrigerator for weeks. I usually get them at Costco since they have such a great deal on them, but many other stores are starting to sell them. I have to admit I’m not a huge fan of the cooking beets and the peeling process so since I discovered these little gems I wasn’t a fan of adding or cooking beets too much. Now I’ve even gotten my kids to like beets in solid form instead of only juiced with other veggies and fruit.  I realize canned beets are an option as well, but I’ve never been a fan of them because of their texture and they can be high in sodium.

Vinegret (Eastern European Beet Potato Salad) over top view in serving bowl with spoon, potato, carrot on Slavic table runner

Some Variations on Vinegret Salad

  • Green Onion
  • Raw Red or White Onion
  • No Onion, Peas, Vinegar, or Mustard
  • Sauerkraut
Up close shot of Vinegret in bowl with dill and carrot and beet in the background

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Russian Ukrainian Salad with carrots, beets, dill on Russian table runner

Vinegret Salad (Russian Beet Potato Salad)

This Vinegret is a classic attractive Russian/Ukrainian salad that's healthy and delicious. It's a delicious cold side dish that might actually get you to like and eat beets if you're not a fan yet.
4.50 from 2 votes
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Course Side Dish
Cuisine Eastern European
Servings 10
Calories 169 kcal


  • 1 1/2 lb white potatoes peeled and diced into 1/2 " cubes
  • 1 1/4 lb peeled and diced into 1/4 " cubes peeled and diced into 1/4 " cubes (about 3)
  • 5 oz. carrots peeled & diced into small quarter rounds (2-3)
  • 8 oz frozen peas thawed
  • 1/2 cup dill pickles finely diced
  • 1/4 cup fresh dill finely chopped (or 2 Tbsp dried)
  • 1 small sweet onion diced, soaked in water 5-10 mins while you're prepping to take raw bite out of onion (If you don't like raw onion you can use 2 Tbsp dried chopped onion, hydrated in water)
  • 1 Tbsp sugar

Vinegret Dressing

  • 3 Tbsp Olive Oil Extra Virgin
  • 3 Tbsp red or white wine vinegar I prefer red when I have it
  • 1 Tbsp lemon juice
  • 1 Tbsp dijon mustard
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1 tsp granulated garlic


  • * If not using precooked beets, Place beets in a pot covered with water and boil. Once pot starts boiling reduce heat, cover and simmer beets for 45 minutes.
  • Meanwhile, in another pot place potatoes and carrots in salted water and boil for about 15 minutes or until knife easily pokes through.
  • While beets, potatoes and carrots are cooking: start cutting pickles and chopping dill.
  • In a small bowl whisk together ingredients for Vinegret Dressing.
  • After beets, potatoes and carrots cooked place all into large ice bath and start peeling beets and potatoes once cool to touch. Leave in ice bath or new cold water bowl until potatoes and beets fully cooled, at least 15 minutes.
  • Prepare remaining ingredients and add them to a large mixing bowl with the dressing. Stir to combine and adjust salt and pepper to preference.
  • Chill in Refrigerator at least 1 hr.
  • After chilling taste your salad again as you might find you might want more olive oil or vinegar to freshen up the salad after everything has soaked in.


This makes a large bowl of vinegret that you can enjoy for up to a week refrigerated. It tastes even better the next day, so if you make it for a gathering, it's great to make it ahead of time. 

Nutrition Disclaimer:

The nutritional information provided is only an estimate based on a third party nutritional plugin. Different online calculators may give different results depending on their own sources. The estimates may also change based on the ingredients you use. If you have dietary restrictions and need to accurately calculate the nutrition of this recipe, Whole Made Living recommends consulting a professional nutritionist.


Calories: 169kcalCarbohydrates: 29gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 557mgPotassium: 752mgFiber: 6gSugar: 13gVitamin A: 2747IUVitamin C: 30mgCalcium: 59mgIron: 2mg
Keyword beets, Eastern European, potato salad, Russian, Salad, Vinegret
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