The Russian Vinaigrette Salad is an extremely popular dish in Russian and Ukrainian cuisine. This recipe is a slight variation of the traditional salad.
1/2cupcanned peasyou can also use fresh, or thawed from frozen
3tablespoonssunflower oilor other neutral tasting oil of your choice
2teaspoonswhite vinegar
3/4teaspoonsaltplus more to taste
1/2teaspoonground 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.