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.
Servings: 10
Calories: 169kcal
Equipment
Ingredients
- 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
Instructions
- * 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.
Notes
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
Calories: 169kcal | Carbohydrates: 29g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 557mg | Potassium: 752mg | Fiber: 6g | Sugar: 13g | Vitamin A: 2747IU | Vitamin C: 30mg | Calcium: 59mg | Iron: 2mg