If you love beets, you’re going to love this beet potato salad! The popular “Vinaigrette” salad is a staple dish at most Ukrainian and Russian gatherings! It’s a potato salad that’s loaded with delicious, sweet beets and dill! I love dressing my salad with tasty extra-virgin olive oil and zesty champagne vinegar.
Vinaigrette and Olivier salad are two salads that are synonymous with Slavic food! My grandma used to make it, her mother before her, my mother and now I’m making it at home, too. It’s super easy to make and you can make it ahead of time. Just leave the salad undressed in the refrigerator for up to 3 days; mix it up with you’re ready to serve.
Most people boil their vegetables for this salad but I love this new way of oven-roasting my veggies, especially for the beets. They are much heartier and more flavored when oven-roasted, versus boiled. Give it a try next time you’re making this classic!
Check out my video recipe for more details!
You can also dress this salad with a combination of olive oil mayonnaise and sour cream for a creamy version. I usually go for this creamy version versus the oil and vinegar dressing!
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Want to try more Russian recipes? This meal is so delicious! http://tatyanaseverydayfood.com/recipe-items/stewed-beef-potatoes/
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Loved this salad growing up! It’s been so long since I have made it but you make it look so simple! I should give it a try soon!
I grew up in Ukraine and as many other dishes, this salad has different variations in different regions. In my family, we like to add a sour crowd instead of vinegar. Also, I tried it with different oils and sunflower oil suit the best, I think.
Sorry for the typo, I mean Sauerkraut
That sounds delicious! I had another viewer that suggested that and I recently tried it – amazing! 🙂
Hi Tatyana, how do you make the olive oil mayonnaise and sour cream dressing? What is the ratio?
You just thaw the sweet peas? No need to cook them?
Thank you!
Hi Christine! For the dressing, I usually do about 2/3 mayonnaise and 1/3 sour cream. If you like your salad on the creamier side! I thaw mine with boiling water and I find that it’s the perfect amount of heat. You can also use canned peas if you prefer those.