The Russian Vinaigrette Salad is a staple in Russian and Ukrainian cuisine. This vibrant salad includes a blend of boiled beets, potatoes, carrots, and pickles. The tangy dressing, made from vegetable oil and vinegar, adds a refreshing zing that complements the earthy sweetness of the vegetables. This recipe is a little different from the traditional one, but it's definitely a must-try!
This salad brings me back to my childhood. Just like this Olivier Salad with Cucumbers, this recipe is the way my mom makes it. Naturally, I think it's the best! The classic Russian vinaigrette salad primarily consists of diced cooked beets, potatoes, carrots, onions, and pickles, dressed with a simple vinaigrette dressing. I like the addition of sauerkraut and other fresh ingredients. I've experimented with different variations of the recipe, but I always come back to this one. I'd love to hear what you think of it!
Ingredients
- Beets: Like in this Sweet and Crunchy Beet Salad, beet is the primary vegetable used in the salad, without beets a vinaigrette salad is not a vinaigrette salad. Beets have a naturally sweet and earthy flavor.
- Potatoes: in Russian vinaigrette, potatoes are cooked until tender but still hold their shape when diced. You'll want to use waxy, or all-purpose, potatoes; they hold their shape well after cooking and have a firmer texture. I use Yukon Gold potatoes, but you can also use Red Potatoes, Fingerlings, or other waxy potatoes. Scrub them well to remove any dirt but leave the skin on.
- Carrot: Carrots are usually cooked until tender but still slightly firm before being diced and added to the vinaigrette. As mentioned in this Simple Seafood Soup Recipe post, many, including myself, don't like diced cooked carrots. I also prefer not to add cooked carrot pieces to this salad. But, adding grated carrots tastes great. If you prefer cooked, of course, you can cook it like the beets and potatoes.
- Sauerkraut and Pickles: Sauerkraut, which is fermented cabbage adds a tangy and slightly sour taste that complements the sweetness of the beets. Like in this Simple Corn and Marinated Mushroom Salad, pickles add a crunchy texture along with a tangy flavor. You can use either dill pickles or sweet pickles, depending on your preference.
- Peas: I usually use jarred peas, but you can use fresh or frozen (then thawed) as well.
- Dill: adds a little freshness and aroma to the salad.
- Scallions: also not in the classic version of the salad, but they bring additional flavor and a subtle oniony freshness that's so great in the salad.
- Dressing: just olive oil, apple cider vinegar, salt, and pepper.
Substitutions and variation
- Add Red Bell Peppers: They add a little more crunch and freshness to the salad. If you use yellow bellow pepper, it will also add a nice yellow color.
- Sauerkraut: It's not typically used in the traditional Russian vinaigrette recipe, so if you don't like fermented cabbage, or cannot find it at the store, just omit it altogether.
- Vinegar: You can use different types of vinegar such as balsamic vinegar, white wine vinegar, or rice vinegar to vary the acidity and flavor profile of the dressing.
- Mix in ingredients like capers, olives, or roasted garlic for extra flavor.
Preparation
STEP 1: Cook Beets and Potatoes
Cook the beets and potatoes until they are tender but still firm. Then allow them to cool.
STEP 2: Prepare the Other Ingredients
While the potatoes and beets are cooking, grate the carrot and add to a large mixing bowl. Then add the peas, sauerkraut, diced pickles, chopped dill, and thinly sliced scallions to the same bowl.
STEP 3: Prepare the Dressing
In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper until well combined. Then set aside.
STEP 4: Dice the Beets and Potatoes
Once the potatoes and beets have cooled, peel them and dice them into small cubes. Add them to the mixing bowl with the other ingredients.
STEP 5: Add the Dressing
Pour the dressing over the vegetables in the mixing bowl and gently toss the salad until all the ingredients are well coated with the dressing.
STEP 6: Adjust Seasoning and Refrigerate
Taste and adjust seasoning if necessary, adding more salt and pepper if desired. Then cover the salad and refrigerate for at least 1 hour to allow the flavors to meld together.
Top Tips
- Preferably cook the beets and potatoes the night before and store in the refrigerator until ready to use.
- Cook the beets and potatoes in separate pots. If you are using carrots, they may be cooked in the same pot as the potatoes.
- Ensure that the beets and potatoes are cooked until tender but still firm. Overcooked vegetables can become mushy in the salad.
- The beets and potatoes should not be peeled until they are fully cooked and ready to be diced. It's easier to peel the beets after cooking and cooling them.
- Aim for uniform-sized dice when chopping the vegetables.
- For the best flavor, allow the salad to marinate in the refrigerator for at least an hour before serving. This allows the flavors to meld together and develop fully.
- The Russian vinaigrette salad is best served chilled. Keep it refrigerated until ready to serve.
Frequently Asked Questions
Russian vinaigrette salad, also known simply as vinaigrette, is a traditional Russian salad made with diced cooked beets, potatoes, carrots, onions, and pickles, dressed with a simple vinaigrette dressing. It is often served as a side dish or light meal.
Yes, Russian vinaigrette salad is considered healthy as it is made with nutrient-rich vegetables like beets, potatoes, and carrots. It's also low in fat and can be made with a simple vinaigrette dressing, which is lighter than creamy dressings.
Yes, the salad can, for sure, be made ahead of time and stored in the refrigerator until it's ready to serve. It actually tastes even better after the flavors have had time to meld together. Simply store the salad in an airtight container and refrigerate for up to 3-4 days.
Serving suggestions
Serve the salad alongside a main course, such as this Cheesy Chicken and Mushroom Recipe, or this super easy 2-ingredient Sweet Chili Salmon. It can also be enjoyed as a light meal on its own, or with a few appetizers, such as this Burrata Cheese with Marinated Mushrooms and Tomato Salsa or this Seaweed Salad and Ahi Tuna Appetizer.
Try these salads too
If you tried this Russian Vinaigrette Salad recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe
Russian Vinaigrette Salad Recipe
Equipment
- Vegetable Chopper Optional, for convenience
Ingredients
- 3 medium beets
- 3 medium potatoes
- 4 medium pickles
- 1/3 cup fresh dill
- 2 scallions
- 1 cup sauerkraut
- 1/2 cup canned peas you can also use fresh, or thawed from frozen
- 3 tablespoons sunflower oil or other neutral tasting oil of your choice
- 2 teaspoons white vinegar
- 3/4 teaspoon salt plus more to taste
- 1/2 teaspoon ground black pepper
Instructions
- Cook the beets and potatoes: Boil the unpeeled beets in a medium-size pot for 40 minutes to 1 hour, depending on the size of the beets. In a separate medium-size pot, boil the unpeeled potatoes for approximately 30 minutes. To check if the beets and potatoes have been cooked through, gently insert a toothpick or a knife through the vegetables - it should go through smoothly. Do not overcook the potatoes, they will become too mushy to dice.
- Meanwhile, prepare other ingredients: while the potatoes and beets are cooking, dice the pickles, dill, and scallions and combine in a large mixing bowl. Add the peas and sauerkraut.
- Once the potatoes and beets have cooked, cool them by placing them in the refrigerator overnight (if you are preparing ahead), or cool for approximately 30 minutes.
- In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper until well combined. Then set aside.
- Once the potatoes and beets have cooled, peel them and dice them into small, uniform cubes. Add them to the mixing bowl with the other ingredients.
- Pour the dressing over the vegetables in the mixing bowl and gently toss the salad until all the ingredients are well coated with the dressing.
- Taste and adjust seasoning if necessary, adding more salt and pepper if desired. Add more pickles for more tanginess. Then cover the salad and, ideally, refrigerate for at least 1 hour to allow the flavors to meld together.
Notes
- Russian Vinaigrette gets even better over time. The flavors are brought out more. You can store the salad for up to 5 days in the refrigerator.
- Preferably cook the beets and potatoes the night before and store in the refrigerator until ready to use.
- Cook the beets and potatoes in separate pots. If you are using carrots, they may be cooked in the same pot as the potatoes.
- Ensure that the beets and potatoes are cooked until tender but still firm. Overcooked vegetables can become mushy in the salad.
- The beets and potatoes should not be peeled until they are fully cooked and ready to be diced. It's easier to peel the beets after cooking and cooling them.
- Aim for uniform-sized dice when chopping the vegetables.
- For the best flavor, allow the salad to marinate in the refrigerator for at least an hour before serving. This allows the flavors to meld together and develop fully.
- The Russian vinaigrette salad is best served chilled. Keep it refrigerated until ready to serve.
Comments
No Comments