Russian Vinaigrette Salad
Authentic Russian Vinaigrette Salad recipe featuring beets, potatoes, carrots, and peas in a tangy dressing. Easy to make in 30 minutes plus chilling. Perfect side dish.
Equipment
- large mixing bowl
- small bowl
- whisk
- large spoon or spatula
- knife
- cutting board
- measuring cups
- measuring spoons
- pot
Ingredients
- 1.5 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
- 0.5 cup finely chopped dill pickles
- 0.5 cup finely chopped white or yellow onion
- 0.5 cup cooked and drained green peas
- 3 tablespoons vegetable oil such as sunflower or olive oil
- 1 tablespoon white vinegar or apple cider vinegar
- 1 teaspoon Dijon mustard
- 0.5 teaspoon kosher salt
- 0.25 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
Garnish with freshly chopped dill for extra flavor. The salad tastes best after chilling for at least an hour to allow the flavors to meld.