Russian Vinaigrette Salad
Make authentic Russian Vinaigrette Salad with beets, potatoes, carrots, and pickles in 30 minutes. This traditional Russian beet salad is perfect for lunch or dinner.
Equipment
- large mixing bowl
- small bowl
- knife
- cutting board
- measuring cups
- measuring spoons
- whisk
- spatula
- saucepan or pot
Ingredients
Cooked Vegetables
- 1 1/2 cups peeled and diced cooked beets about 2 medium beets
- 1 cup peeled and diced cooked potatoes about 2 medium potatoes
- 1 cup peeled and diced cooked carrots about 2 medium carrots
Other Ingredients
- 1/2 cup finely chopped dill pickles
- 1/2 cup finely chopped white or yellow onion
- 1/2 cup cooked and drained green peas
Dressing
- 3 tablespoons vegetable oil such as sunflower or olive oil
- 1 tablespoon white vinegar or apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons finely chopped fresh dill optional, for garnish
Instructions
- Place the diced beets, potatoes, carrots, dill pickles, onion, and green peas in a large mixing bowl. Toss gently to combine the ingredients evenly.
- In a small bowl, whisk together the vegetable oil, vinegar, Dijon mustard, salt, and black pepper until the dressing is smooth and emulsified.
- Pour the dressing over the vegetable mixture in the large bowl. Use a large spoon or spatula to fold the dressing into the vegetables until everything is evenly coated.
- Taste the salad and adjust the seasoning with additional salt or pepper if desired.
- Cover the bowl with plastic wrap and refrigerate the salad for at least 1 hour to allow the flavors to meld together.
- Before serving, give the salad a final stir and garnish with freshly chopped dill if desired. Serve chilled.
Notes
Chilling time is essential for the flavors to meld. Adjust seasoning after chilling.