The Best Russian Potato Salad No Mayo is also known as Russian Vinaigrette Salad - Made with tender potatoes, yummy beets, briny sauerkraut and pickles, carrots, onion, and sweet peas come together so beautifully and deliciously that it doesn’t need much more than a drizzle of olive oil and salt and pepper to season.
Potato salads, like this creamy dill potato salad, are one of my favorite summer side dishes, but just because the weather starts getting cooler doesn’t mean potato salads take a back seat!
This Russian potato salad aka Vinaigrette Salad is made with root veggies. Beets, potatoes, and carrots make a powerhouse potato salad that is not only loaded with nutrients and packed with flavor, but it’s vibrant and colorful too.
It’s perfect on the side of grilled chicken thighs or ribeye steak in the oven!
Why You’ll Love This Recipe
- Potato salad no mayo needed; make it super light and zesty!
- All you need to do is cook the carrots, potatoes, and beets and toss everything together!
- It’s a change from the creamy potato salads.
- Russian potato salad with beets can be enjoyed with everything from grilled New York steak to crispy air fryer chicken wings to oven baked salmon fillet!
Cooking Tips
- Do not overcook the veggies. You want them to be cooked enough to be pierced easily, but not overcooked or mushy.
- The veggies are much easier to peel once they’ve been cooked.
- Allow the root vegetables to cool before mixing with the remaining ingredients. This salad is best served cold.
What is in this Potato Salad No Mayo Recipe?
- Root vegetables: Beets, potatoes, and carrots all need to be cooked. They have different cooking times, so I will walk you through the steps. Leave the skin on!
- Large onions: Finely dice your onions. You can use yellow onions or purple onions, it’s up to you.
- Pickles: Finely dice your dill pickles as well. If you like a bit of garlicky flavor, you can use garlic and dill pickles.
- Sauerkraut: If you keep homemade sauerkraut on hand, now’s a great chance to use it! Otherwise, your favorite store-bought jar is all you need.
- Sweet peas: Drained from the can.
- Olive oil: Extra virgin olive oil is all you need to dress the salad. Avocado oil would also be great.
- Salt and pepper: A bit of seasoning to taste.
How to Make Beet Potato Salad
Step 1: Add the potatoes and carrots to a medium pot and cover them with water. Bring to a boil over medium-high heat, and cook the carrots for 15-20 minutes until fork-tender. Meanwhile, add beets to a small pot, cover with water, and bring to a boil for 45–60 minutes.
Step 2: Once they’re ready to come out, use tongs or forks to remove them from the pot. Continue cooking the potatoes for another 10-15 minutes. The potatoes should cook for a total of 30–35 minutes.
Step 3: Once the potatoes can be pierced easily with a fork or knife, remove them to wherever you put your carrots. An extra bowl is always a good idea to keep handy.
Step 4: When the beets are done, the water is purple, and they can be pierced with a fork, they too are ready to join the potatoes and carrots. Drain the veggies and let them cool to room temperature. You can put them in the fridge to speed it up.
Step 5: Peel and dice the potatoes, beets, and carrots and place them in a large salad bowl. Add the diced onions, peas, sauerkraut, and pickles. Season with salt and pepper, and toss with a drizzle of olive oil. Enjoy!
What to Serve with Russian Beet and Potato Salad
This salad is vibrant, tangy, and full of texture, so it pairs well with all kinds of chicken and steak recipes. We love it on the side of garlic chicken wings and juicy roasted chicken, as well as grilled ribeye steak.
Recipe FAQs
I prefer golden potatoes for this recipe, but you could just as easily use white potatoes or Yukon gold potatoes. Baby potatoes, red potatoes, or fingerling potatoes also work.
Russet potatoes are usually reserved for Instant Pot mashed potatoes because they’re higher in starch, but if that’s what you have, go ahead and use them.
If you start with cold water covering the potatoes, it should take about 30–35 minutes. The best way to tell if they’re done is to pierce them with a fork at the 30-minute mark.
It’s a good idea to leave a bit of the green stem, as it stops too much of the color from bleeding into the water. It’s not the end of the world if you cut it all off; it’s just that your water will be very purple. Beet color stains, so be careful!
Place the salad in a glass container and cover it, then place it in the fridge. This salad will keep well in the refrigerator for up to 3-5 days.
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The Best Russian Potato Salad with Beets - No Mayo
Equipment
Ingredients
- 1 lb beets cooked with the peel, about 3 medium size, peeled and diced
- 1 lb golden potato or red potato, cooked with the peel - about 3 medium size, peeled and diced
- ½ lb carrot about 2-3 medium carrots, cooked with the peel, peeled and finely diced
- 1 small onion finely diced
- ½ cup pickles finely diced
- 1 cup sauerkraut
- ½ cup sweet peas drained, plus more for garnish
- 3-5 tablespoons extra virgin olive oil or more to taste
- sea salt & pepper to taste
- 1 tablespoon greens like dill or parsley, finely chopped, for garnish 100% optional
Instructions
Cooking Vegetables
- First, let's cook the vegetables: Leave the skins on the potatoes, beets, and carrots, then in a medium pot, put the potatoes and carrots and cover with water. Then bring to a boil on medium-high heat.
- Cook the carrots for 15-20 minutes or until they are cooked thru, then carefully take them out; cook the potatoes for 30-35 minutes or until potatoes are cooked thru. Check with a knife to see if they are cooked through before removing them.
- Be careful not to overcook! In a small pot, put the beets, cover with water, bring to a boil, and cook for 40-60 minutes until they can be easily pierced with a knife. Drain the vegetables and let them cool at room temperature or refrigerate before peeling.
Making Potato Salad with Beets
- Now onto making the Potato Salad with Beets: First, peel the potatoes, beets, and carrots.
- Then dice them and transfer them into a large bowl. Add finely diced onions and sweet peas, as well as sauerkraut and pickles.
- Season with salt and pepper to taste and drizzle with olive oil. Mix everything with two spoons and garnish with sweet peas and greens like dill. The salad is ready to enjoy with creamy chicken or grilled steak!
Notes
- You can keep this salad well in the refrigerator for 3-5 days. So, it's perfect for making ahead and enjoying throughout the week!
- The salad tastes even better the next day!
We love this salad so much even my picky eaters love it too!!!