International Recipes and Cooking Around the World


Vinegret Recipe (Russian cold vegetable salad)

(Russian cold vegetable salad)

Average: 3.8 (13 votes)

Vinegret is a healthy, tasty Russian salad that goes well with some herring, black bread and, of course, ice-cold vodka. Because this salad was developed during Soviet times, when fresh vegetables were at a premium, vinegret is often made with canned or frozen vegetables.

4 to 6 servings


  • Beets, diced and cooked -- 2 cups
  • Potatoes, diced and cooked -- 2 cups
  • Carrots, diced and cooked -- 2 cups
  • Peas, cooked -- 1 cup
  • Dill pickles, diced -- 2 or 3
  • Onion, diced -- 1/2
  • Scallions, chopped -- 3 or 4
  • Fresh dill, chopped -- 1/4 cup
  • Red wine vinegar -- 1/4 cup
  • Dijon mustard -- 1 teaspoon
  • Sugar 1 teaspoon
  • Salt and pepper -- to taste
  • Sunflower or vegetable oil -- 1/2 cup


  1. In a large, non-reactive bowl, mix together the beets, potatoes, carrots, peas, pickles, onion, scallions and dill.
  2. In a smaller bowl, whisk together the vinegar, mustard, sugar, salt and pepper. Whisk the oil slowly into the vinegar mix to lightly emulsify it.
  3. Stir the vinaigrette into the vegetables, adjust seasoning and serve well chilled.

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