Russian Salad (Vinegret) Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Boil beets: Boil the remaining beets for about 10 more minutes (total 30-40 minutes) until they become fork tender.
- 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.
- 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.
- 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.
- 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
Find it online: https://flavorsbymaya.com/russian-salad-vinegret-recipe/
