Russian Vinaigrette Salad

Tap an ingredient or step to check it off.

1. 1Step 1: Boil the unpeeled beets in a medium-size pot for 40 minutes to 1 hour, depending on the size of the beets. In a separate medium-size pot, boil the unpeeled potatoes for approximately 30 minutes. To check if the beets and potatoes have been cooked through, gently insert a toothpick or a knife through the vegetables - it should go through smoothly. Do not overcook the potatoes, they will become too mushy to dice.
2. 2Step 2: While the potatoes and beets are cooking, dice the pickles, dill, and scallions and combine in a large mixing bowl. Add the peas and sauerkraut.
3. 3Step 3: Once the potatoes and beets have cooked, cool them by placing them in the refrigerator overnight (if you are preparing ahead), or cool for approximately 30 minutes.
4. 4Step 4: In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper until well combined. Then set aside.
5. 5Step 5: Once the potatoes and beets have cooled, peel them and dice them into small, uniform cubes. Add them to the mixing bowl with the other ingredients.
6. 6Step 6: Pour the dressing over the vegetables in the mixing bowl and gently toss the salad until all the ingredients are well coated with the dressing.
7. 7Step 7: Taste and adjust seasoning if necessary, adding more salt and pepper if desired. Add more pickles for more tanginess. Then cover the salad and, ideally, refrigerate for at least 1 hour to allow the flavors to meld together.