Russian Beet And Potato Salad (Vinagret) Recipe

Name: Russian Beet And Potato Salad (Vinagret)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 whole Medium-Sized Red Potatoes, Peeled And Cut Into Small Cubes; 3 whole Carrots, Peeled And Cut Into Small Slices; 1 cup Frozen Peas; 1/2 cans From 15 Oz. Size Can, Sliced Beets, Cut Into Cubes; 1 can 16 Oz. Size Dark Red Kidney Beans, Rinsed And Drained; 2 whole Small Claussen Kosher Dill Pickles, Chopped Fine; 1/4 cups Minced White Onion, I Use Vidalia; 1/4 cups Red Wine Vinegar, Start With Half This Amount And Adjust To Taste; 2 Tablespoons Dijon Mustard; 1 Tablespoon Sugar; 1/3 cups Canola Oil; 1 teaspoon Sea Salt; 1/2 teaspoons Ground Black Pepper

Servings: persons

3 whole Medium-Sized Red Potatoes, Peeled And Cut Into Small Cubes
3 whole Carrots, Peeled And Cut Into Small Slices
1 cup Frozen Peas
1/2 cans From 15 Oz. Size Can, Sliced Beets, Cut Into Cubes
1 can 16 Oz. Size Dark Red Kidney Beans, Rinsed And Drained
2 whole Small Claussen Kosher Dill Pickles, Chopped Fine
1/4 cups Minced White Onion, I Use Vidalia
1/4 cups Red Wine Vinegar, Start With Half This Amount And Adjust To Taste
2 Tablespoons Dijon Mustard
1 Tablespoon Sugar
1/3 cups Canola Oil
1 teaspoon Sea Salt
1/2 teaspoons Ground Black Pepper

1
Cook the cubed potatoes and carrots in boiling salted water in separate pots until each is tender. Drain and cool. Briefly heat the frozen peas (for a few seconds in the microwave) then drain and allow to cool.
2
In a large bowl, gently combine the potatoes, carrots, peas, and all the remaining vegetables. You can adjust the veggies to your liking.
3
In a small bowl, combine the dressing ingredients - vinegar, Dijon, and sugar. Using a whisk, slowly drizzle in the oil. Add salt and pepper, to taste. Note: Start with the lesser amount of vinegar and adjust to your taste preference.
4
Pour dressing over the vegetables and mix carefully. Taste for seasoning and adjust to your liking if necessary. Cover and refrigerate several hours before serving.

469

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 whole Medium-Sized Red Potatoes, Peeled And Cut Into Small Cubes, 3 whole Carrots, Peeled And Cut Into Small Slices, 1 cup Frozen Peas, 1/2 cans From 15 Oz. Size Can, Sliced Beets, Cut Into Cubes, and more.

Yes, Russian Beet And Potato Salad (Vinagret) falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Russian Beet And Potato Salad (Vinagret)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions