Salat Vinegret

How to make an Eastern European Salat Vinegret

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Salat vinegret is an Eastern European beet and potato salad that features pickled vegetables. It is a colorful, flavor-packed alternative to typical potato salads.


Units Scale


  • 3 large potatoes (don’t add extra potatoes or the salad will be too dry)
  • 3 medium-sized beets
  • 3 medium-sized carrots
  • 2 Tbsp of finely diced white onion
  • 1 cup of green peas (either fresh or frozen)
  • 3 large cucumber pickles


  • 2 Tbsp olive oil
  • 2 Tbsp fresh parsley
  • 1/2 tsp salt, to taste
  • 1/2 tsp freshly ground black pepper


  1. This recipe was designed to use pickled vegetables. If you have pickled carrots, beets, or onion, don’t add them until the end. 
  2. Dice the potatoes and beets into bite-sized cubes. Place them in a small saucepan of water.
  3. Bring to a boil, reduce the heat and simmer until the potatoes are tender (about 15 minutes). Drain and set aside to cool.
  4. Finely dice the carrots and onion. Add them to the hot potatoes to cook slightly in the residual heat.
  5. Add the salad dressing ingredients to the potatoes. Toss to combine. Then add the green peas and pickled vegetables. 
  6. Stir everything to combine. Taste and add salt, if needed. It amount of salt will depend on the saltiness of the pickles.
  7. Cover with a lid and store in the refrigerator. Allow the salad to marinate for at least 30 minutes before serving.


  • Salat vinegret is perfect for featuring all sorts of pickled and fermented vegetables. See the section above for some options.
  • If you don’t have pickled cucumbers, feel free to add 1/2 cup of sauerkraut instead.

Keywords: vegan, gluten free, dairy free, egg free, potato salad, Russian, winter, fall, spring, Easter