Russian Salad (Vinegret) Recipe

Introduction

Russian Salad, also known as Vinegret, is a vibrant and tangy vegetable salad that is a staple in Russian cuisine. Made with beets, carrots, potatoes, and pickles, this refreshing dish offers a wonderful balance of earthy sweetness and sharp acidity. It’s perfect as a side or a light meal and improves in flavor when rested overnight.

Ingredients

• 1 lb Beets
• 1 lb Carrots
• 1 lb Yukon gold potatoes
• 24 oz Dill pickles, diced finely (1/4 inch)
• 1/2 large Sweet onion, diced finely (1/4 inch)
• 1/2 cup Fresh dill, chopped
• 3 tbsp Avocado oil

Instructions

1. Step 1: Wash the beets, carrots, and potatoes thoroughly, scrubbing with a vegetable brush if needed. Remove any bad parts and root ends, but keep the peels on.
2. Step 2: Place all the vegetables into a large pot and cover with water. Bring to a boil over high heat. Boil the carrots for 8-12 minutes until fork tender, then remove them from the pot.
3. Step 3: Continue boiling the potatoes and beets for an additional 10-20 minutes (20-30 minutes total) until the potatoes are fork tender. Remove the potatoes from the pot.
4. Step 4: Boil the beets for about 10 more minutes (30-40 minutes total) until fork tender. Drain all vegetables and rinse with cold water until cool enough to handle.
5. Step 5: Peel the beets, carrots, and potatoes, then dice them into pieces about 1/4 to 1/2 inch in size. Transfer to a large mixing bowl.
6. Step 6: Add the diced dill pickles, sweet onion, chopped dill, and avocado oil to the bowl. Mix all ingredients well to combine.
7. Step 7: Refrigerate the salad for at least 4 hours, preferably overnight, to allow flavors to meld. Stir well before serving.

Tips & Variations

• For added depth, try substituting avocado oil with sunflower or olive oil.
• Use fingerling potatoes or red potatoes if Yukon golds are unavailable.
• If you prefer a sharper bite, add a splash of apple cider vinegar before serving.
• Add cooked green peas or sauerkraut for a traditional twist.

Storage

Store the Russian Salad in an airtight container in the refrigerator for up to 3 days. The flavors intensify overnight, making it better the next day. Serve chilled or at room temperature. Stir again before serving, and discard if any off-odors or mold appear.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the vegetables ahead of time?

Yes, you can boil and peel the vegetables a day in advance. Store them in the refrigerator, then assemble the salad when ready to serve.

Is Russian Salad suitable for vegans?

Absolutely. This recipe contains only vegetables, pickles, herbs, and oil, making it naturally vegan and gluten-free.

Russian Salad (Vinegret) Recipe

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Russian Salad, also known as Vinegret, is a vibrant and hearty vegetable salad featuring boiled beets, carrots, and potatoes combined with dill pickles, sweet onions, fresh dill, and avocado oil. This refreshing and colorful dish is a staple in Russian cuisine, perfect for serving as a side or appetizer and best enjoyed after marinating to develop rich flavors.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 4 hours 55 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Russian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 1 lb Beets
• 1 lb Carrots
• 1 lb Yukon gold potatoes
• 24 oz Dill pickles, diced finely (1/4 inch)
• 1/2 large Sweet onion, diced finely (1/4 inch)
• 1/2 cup Fresh dill, chopped

Dressing

• 3 tbsp Avocado oil

Instructions

1. Prepare the vegetables: Wash the beets, carrots, and potatoes thoroughly, scrubbing with a vegetable brush if needed. Trim off any bad parts and root ends, leaving the peels intact.
2. Boil carrots: Place all vegetables into a large pot and cover with water. Bring to a boil over high heat. Boil for 8-12 minutes until the carrots are fork tender. Remove the carrots from the pot and set aside.
3. Boil potatoes: Continue boiling the beets and potatoes for an additional 10-20 minutes (total 20-30 minutes) until the potatoes are fork tender. Remove the potatoes and set aside.
4. Boil beets: Boil the remaining beets for about 10 more minutes (total 30-40 minutes) until they become fork tender.
5. Cool and peel: Drain all boiled vegetables and rinse them under cold water to cool. Pat them dry then peel the beets, carrots, and potatoes.
6. Dice vegetables: Dice the peeled beets, carrots, and potatoes into uniform 1/4 to 1/2 inch pieces. Place them into a large mixing bowl.
7. Add flavorings: Add the finely diced dill pickles, sweet onion, chopped fresh dill, and avocado oil to the diced vegetables. Mix thoroughly to combine all ingredients evenly.
8. Chill and serve: Refrigerate the prepared Russian salad for at least 4 hours, preferably overnight, to allow the flavors to meld. Stir well before serving.

Notes

• Using Yukon gold potatoes helps maintain a nice texture after boiling.
• Finely dicing the pickles and onions ensures an even flavor distribution.
• Chilling the salad overnight greatly enhances its taste and allows the ingredients to marry.
• Avocado oil is used here for a light and healthy dressing, but you may substitute with olive oil if preferred.
• This salad is best served cold or at room temperature.

Keywords: Russian salad, Vinegret, beet salad, boiled vegetables salad, Russian cuisine, healthy salad, vegetarian salad