Saucepan@saucepan · Shared this recipeFollowEastern European · sideVinegret Russian/Ukrainian Beet Potato Salad (Винегрет)A classic Eastern European beet and potato salad with peas, pickles, and a tangy vinaigrette dressing, served chilled.total1 hr 30 minprep45 mincook45 minservings10Original recipe on wholemadeliving.comKeep this recipeAdd a copy of Vinegret Russian/Ukrainian Beet Potato Salad (Винегрет) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients10 servingsBack to 10 servings1.5 lb white potatoes, peeled and diced into 1/2 " cubes1.25 lb peeled and diced into 1/4 " cubes ), peeled and diced into 1/4 " cubes (about 35 oz carrots ), peeled & diced into small quarter rounds (2-38 oz frozen peas, thawed0.5 cup dill pickles, finely diced0.25 cup fresh dill ), finely chopped (or 2 Tbsp dried1 small sweet onion1 tbsp sugar3 tbsp Olive Oil, Extra Virgin3 tbsp red or white wine vinegar, I prefer red when I have it1 tbsp lemon juice1 tbsp dijon mustard1 tsp sea salt0.5 tsp ground black pepper1 tsp granulated garlicStepsClear checksTap an ingredient or step to check it off.1Step 1: If not using precooked beets, place beets in a pot covered with water and boil. Once the pot starts boiling, reduce heat, cover, and simmer beets for 45 minutes.2Step 2: Meanwhile, in another pot place potatoes and carrots in salted water and boil for about 15 minutes or until a knife easily pokes through.3Step 3: While beets, potatoes, and carrots are cooking, start cutting pickles and chopping dill.4Step 4: In a small bowl, whisk together ingredients for Vinegret Dressing.5Step 5: After beets, potatoes, and carrots are cooked, place all into a large ice bath and start peeling beets and potatoes once cool to touch. Leave in ice bath or new cold water bowl until potatoes and beets are fully cooled, at least 15 minutes.6Step 6: Prepare remaining ingredients and add them to a large mixing bowl with the dressing. Stir to combine and adjust salt and pepper to preference.7Step 7: Chill in refrigerator at least 1 hour.8Step 8: After chilling, taste your salad again as you might find you want more olive oil or vinegar to freshen up the salad after everything has soaked in.getsaucepan.com/r/aef809ab-5f83-4987-a011-114842c0ad0c · Original: https://wholemadeliving.com/vinegret-russian-beet-potato-salad/
