Vinegret Salad is a delicious and healthier alternative to American Potato Salad. It features cooked beets, potatoes and carrots along with tangy dill pickles and green peas. This traditional Russian recipe has loads of flavor and great for side dish or dinner.
- 4 medium potatoes
- 2 large carrots
- 1 can sweet peas drained and rinsed
- 3-4 dill pickles or more if you like
- 1 large beets
- 1 medium onion finely minced
- 2 tbsp olive oil or sunflower oil
- 2 sprigs green onion diced
- ½ tsp salt or more to taste
- ¼ tsp pepper or more to taste
Bring a large pot of water to a boil. Add beet, potatoes and carrots. Reduce the heat to medium low and cook until vegetables are tender when poked with a knife. (see Note 1 for vegetables cooking time)
At the same time, heat olive oil in a large saute pan and over medium heat. Add onions and cook stirring occasionally until translucent, about 5-7 minutes. With a slotted spoon, transfer onions to a bowl.
When vegetables are tender, carefully remove them from water and place in a bowl with cold water. This will allow them to cool faster. Once they are cool to handle, peel and cut the vegetables along with dill pickles into small cubes.
In a large bowl combine cut vegetables (see Note 2), green onion, green peas, sautéed onion, salt and pepper. Give everything a stir and enjoy!
Beet will be tender in about 60 to 90 minutes.
Potatoes - 25-30 minutes.
Carrots - 15-20 minutes.
It's important not to overcook the potatoes as they will be mushy and might fall apart during dicing.
Since beet tends to color all vegetables in intense ruby color, I usually mix all the ingredients before I add beet. Beet goes in last and I mix again. It's not necessary just a personal preference:)
Serving: 1cup | Calories: 197kcal | Carbohydrates: 34.4g | Protein: 5.2g | Fat: 5.1g | Saturated Fat: 0.8g | Sodium: 628mg | Potassium: 843mg | Fiber: 7.1g | Sugar: 7.4g | Calcium: 41mg | Iron: 2mg