Name: Authentic Russian Beet Potato Salad
Prep time: 25 min
Cook time: 45 min
Total time: PT-491160H27M49S
Cuisine: Russian
Ingredients: 2 medium beets, boiled and diced; 2 medium potatoes, boiled and diced; 2 medium carrots, boiled and diced; 3–4 dill pickles, diced; 1 cup sauerkraut, drained; 1 cup green peas (canned or cooked fresh); 1/4 cup finely chopped red onion or scallions (optional); 3 tablespoons sunflower oil (or other neutral oil); Salt and black pepper, to taste

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Authentic Russian Beet Potato Salad, also known as Vinegret (Vinaigrette), is a traditional, colorful salad made with boiled root vegetables, pickles, and sauerkraut. It’s earthy, tangy, and lightly sweet—a dish I love making when I want something hearty, wholesome, and true to classic Russian cuisine.

Why You’ll Love This Recipe

I love this salad because it’s packed with natural flavor and vibrant color, all from simple, humble ingredients. There’s no mayo involved—just vegetables, pickles, and a light dressing. It’s vegan by default, easy to make ahead, and gets even better as it sits. Whether I serve it as a side or a light main dish, it’s always satisfying and nostalgic. Authentic Russian Beet Potato Salad

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Beets, boiled and diced
Potatoes, boiled and diced
Carrots, boiled and diced
Pickles (dill or fermented), diced
Sauerkraut
Green peas (canned or cooked fresh)
Red onion or scallions (optional, finely chopped)
Sunflower oil (or other neutral oil)
Salt and black pepper

Directions

Cook the Vegetables:
I boil the beets, potatoes, and carrots separately until tender, then let them cool. Once cool, I peel and dice them into small cubes.
Prep the Rest:
I finely chop the pickles and onions, and drain the peas and sauerkraut if needed. Everything should be cut into roughly the same size for even texture.
Combine the Ingredients:
In a large mixing bowl, I gently mix the beets, potatoes, carrots, pickles, peas, sauerkraut, and onion.
Dress the Salad:
I drizzle in sunflower oil and season with salt and pepper. I mix gently to avoid mashing the vegetables—just enough to combine and coat everything.
Chill and Serve:
I let the salad chill in the fridge for at least 1 hour. This helps the flavors blend and gives the salad its signature taste.

Servings and timing

This recipe serves about 6 people as a side. It takes around 20–25 minutes to prep (after the vegetables are cooked and cooled) and another 1 hour to chill. I usually boil the vegetables ahead of time to save time when assembling.

Variations

Add beans: Some versions include red kidney beans for more protein and richness.
Use apple: A diced green apple adds a subtle tart-sweet contrast.
Skip the peas: If I don’t have peas, I leave them out—it’s still authentic and delicious.
Add herbs: Fresh dill or parsley gives it a nice, fragrant finish.

Storage/Reheating

I store this salad in an airtight container in the fridge for up to 3 days. It actually tastes better the next day once the flavors have had time to meld. I don’t reheat it—this is a cold salad, and that’s how it’s meant to be enjoyed. Authentic Russian Beet Potato Salad

FAQs

Why is this salad called “Vinegret”?

“Vinegret” is the Russian name for this type of cold, dressed salad. It comes from the word “vinaigrette,” but unlike the French version, it usually skips vinegar and uses fermented ingredients like pickles and sauerkraut for tang.

Can I roast the vegetables instead of boiling them?

Yes. I’ve roasted the beets, potatoes, and carrots before for deeper flavor. Just let them cool completely before mixing.

What oil should I use?

I always use sunflower oil for a traditional taste, but any light, neutral oil like grapeseed or light olive oil works in a pinch.

Is this salad served as a side or main dish?

Traditionally, it’s a side dish—often served alongside meats or other appetizers. But I’ve eaten it as a light meal on its own, especially when paired with rye bread.

Can I make this salad vegan?

It already is! There’s no mayo, eggs, or dairy—just pure vegetables, pickles, and oil.

Conclusion

Authentic Russian Beet Potato Salad is a colorful, flavorful dish that showcases the simplicity and heartiness of classic Russian cooking. I love its natural tang, the earthiness of the root vegetables, and the fact that it’s both healthy and satisfying. Whether I’m making it for a holiday table or a weekday lunch, it always brings comfort and a touch of tradition to my plate.

Authentic Russian Beet Potato Salad

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Authentic Russian Beet Potato Salad, or Vinegret, is a vibrant, tangy, and naturally vegan salad made with boiled root vegetables, pickles, peas, and sauerkraut. It’s a traditional Slavic dish that’s hearty, colorful, and perfect served chilled.

Author: Lizaa
Prep Time: 25 minutes
Cook Time: 45 minutes (for boiling vegetables)
Total Time: 1 hour 10 minutes plus chilling
Yield: 6 servings
Category: Salad
Method: Boiled
Cuisine: Russian
Diet: Vegan

Ingredients

2 medium beets, boiled and diced
2 medium potatoes, boiled and diced
2 medium carrots, boiled and diced
3–4 dill pickles, diced
1 cup sauerkraut, drained
1 cup green peas (canned or cooked fresh)
1/4 cup finely chopped red onion or scallions (optional)
3 tablespoons sunflower oil (or other neutral oil)
Salt and black pepper, to taste

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Instructions

Boil the beets, potatoes, and carrots separately until tender. Let them cool completely, then peel and dice into small cubes.
Dice the pickles, chop the onion (if using), and drain the sauerkraut and peas if needed.
In a large bowl, gently mix together the diced beets, potatoes, carrots, pickles, peas, sauerkraut, and onion.
Drizzle in sunflower oil and season with salt and pepper. Toss gently until everything is evenly coated.
Refrigerate for at least 1 hour before serving to allow flavors to meld.