Vinaigrette Beet Potato Salad Recipe (video)

russian beet potato salad recipe

If you love beets, you’re going to love this easy and delicious beet potato salad! The popular “Vinaigrette” salad is a staple dish in the Eastern European cuisine, especially in Ukraine and Russia. 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. Enjoy this salad as a side dish with meats or by itself with some baguette!

You can also find this recipe in my newly released cookbook, Beyond Borscht! This new cookbook features 75 Eastern European recipes from Ukraine and Russia! Get your copy today!

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Preparing the Vegetables

This delicious beet potato salad is made with roasted or boiled potatoes, carrots and beets. Traditionally, the vegetables are boiled in salted water until tender but I love oven-roasting my veggies instead, especially for the beets. They are much heartier and more flavored when oven-roasted, versus boiled.

  • For oven-roasting: place the potatoes and carrots onto a large baking sheet lined with a silicone mat or parchment paper. Wrap the beets individually in foil so that they cook faster. Roast in the oven between 375F and 425F. They will cook faster at the higher temperature but watch the veggies carefully so they don’t burn. The vegetables need to be fork tender; the beets will take longer!
  • For boiling: prepare the potatoes and carrots in one pot and the beets separately. Fill the pots with water, season generously with salt, add the veggies and bring to a simmer. Cook until fork tender, then allow the vegetables to cool before handling!

creamy beet salad recipe, Eastern European recipe

Dressing the Vinaigrette Salad

This Eastern European salad can be dressed two different ways! Both are equally delicious! The most traditional dressing is simply salt, pepper and sunflower oil. You can also use olive oil or avocado oil. For a creamy version, try dressing the salad with a combination of mayonnaise and sour cream. I usually like to do a 3:1 ratio mayonnaise to sour cream. The sour cream adds a little bit of a tart flavor to the salad.

More Recipes!

Enjoyed this delicious Eastern European salad recipe? Check out some of my other recipes from Ukraine and Russia!

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Beet Potato Salad video recipe

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russian beet potato salad recipe
5 from 1 vote

Vinaigrette Beet Potato Salad Recipe (video)

30 mins prep + 45 mins cook
8 servings
Delicious Ukrainian beet potato salad with carrots, potatoes, peas and fresh dill!

Ingredients 

  • 3 large potatoes
  • 3 large beets
  • 6 to 8 large carrots
  • 8 small pickles, diced
  • 2 large shallots or 1 small red onion, diced
  • small bunch of fresh dill, chopped
  • 1 cup sweet peas
  • 1 cup sauerkraut, optional
  • 1/4 cup extra-virgin olive oil
  • 2 to 3 tablespoons white vinegar, or apple cider vinegar
  • salt and pepper, to taste

Instructions

  • Preheat the oven to 375F. Line a large baking sheet with foil, parchment paper or a silicone mat. Peel the carrots but leave the potatoes and beets unpeeled; cut the beets in half. Place vegetables onto prepared pan and cover with foil, sealing the pan tightly. Bake in preheated oven until vegetables are fork-tender; about 25 minutes for carrots, up to 45 minutes for beet and potatoes. To cook the beets faster, wrap them individually in foil and seal tightly.
  • Once the vegetables have cooked, remove them from the oven and cool completely; they will be extremely hot out of the oven! Peel the potatoes and beets and dice into pea-sized pieces. Dice the carrots, pickles and shallot. I used frozen sweet peas and thawed them in hot water; canned peas will also work.
  • Combine all of the vegetables and dill in a large bowl; add the sauerkraut if desired. Season generously with salt, olive oil and vinegar. Toss all ingredients together until well combined. Refrigerate if not serving immediately.
  • For a creamy version, use approximately 1/2 to 3/4 cup mayonnaise, plus 2 to 4 tablespoons of sour cream.

Nutrition

Calories: 260kcal | Carbohydrates: 44g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 859mg | Potassium: 1216mg | Fiber: 9g | Sugar: 13g | Vitamin A: 9267IU | Vitamin C: 46mg | Calcium: 79mg | Iron: 3mg