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 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.
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.
Some Variations on Vinegret Salad
- Green Onion
- Raw Red or White Onion
- No Onion, Peas, Vinegar, or Mustard
Here's another recipe you might like!
If You Like Vinegrete Salad Check Out These Other Recipes!
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.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 30 minutes
- Yield: 10 1x
- Category: Side Dish
- Method: stove top
- Cuisine: Eastern European
- Diet: Vegan
- 1 ⅕ lb (About 4-5 large) white potatoes, peeled and diced into ½ " cubes (I usually use Russets)
- 1- 1 ¼ lb (About 3) beets, peeled and diced into ¼ " cubes
- About 5 oz. (1 large or 2 small) carrots, peeled & diced into small quarter rounds
- 8 oz (1 heaping cup) frozen peas, thawed
- 4 large dill pickles, finely diced (½ heaping cup)
- ⅓ cup fresh dill-pre chop, finely chopped (or 2 tablespoon 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 (optional)
- 3 Tbsp Extra Virgin Olive Oil
- 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
- ½ tsp ground black pepper
- 1 tsp granulated garlic (powdered fine)
- * 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.
Keywords: Russian, Eastern European, Vinegret, salad, potato salad, beets
This was fantastic! One of the best salads I have eaten! I left out the dill, the garlic and the onion and I cooked the carrots in their skins so as to keep a darker orange colour but otherwise followed the recipe to the letter. My toddler ate it all up! Thanks so much for sharing.
Thanks so much, Maryam! So glad you and your toddler enjoyed it so much. That's quite something to get a toddler to eat something like this. I hope you enjoy more recipes like this from WML.
Valya @ Valya'sTaste ofHome says
That is very true that this salad can be made different ways. I don't put any peace or beans into the one I make. My family loves it this way. Great post!
Thanks Valya! Yes, every Russian or Ukrainian family has their own version of Vinegret Salad for sure.
Elena Borowski says
Thanks for this recipe, Katia! I was looking for this particular salad. Going to make it for our community BBQ tonight …Such a beautiful and tasty dish! Thank you for recording it for all of us to have!