Russia | Salads | Beets | Carrots | Peas | Potatoes

Vinegret

(Russian cold vegetable salad)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Beets cooked, diced 2 cups
Potatoes cooked, diced 2 cups
Carrots cooked, diced 2 cups
Peas cooked 1 cup
Dill pickles diced 2-3 each
Onion diced 1/2 medium
Scallions chopped 3-4 each
Dill chopped 1/4 cup
 
Red wine vinegar 1/4 cup
Dijon mustard 1 tsp
Sugar 1 tsp
Oil, sunflower or other vegetable 1/2 cup
Salt & pepper to taste

METHOD

Basic Steps:  Mix → Whisk → Stir
  1. Mix all of the vegetables, the pickles and the dill together in a large bowl.
  2. In a smaller bowl, whisk together the vinegar, mustard and sugar. Whisk the oil into the vinegar, pouring it in slowly. Stir the vinaigrette into the vegetables. Season with salt and pepper and serve well chilled.

VARIATIONS

  • Canned or frozen vegetables are often used for this dish.

NOTES

  • This health, tasty salad was developed during Soviet times.  It goes well with some herring, black bread and of course vodka.