Russian Potato Salad with beets also known as Russian Vinaigrette Salad is a traditional Russian dish.
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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
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.
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.
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.
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!
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