Friday, December 6, 2013

Russian Vinegret Recipe- Vegan, Sugar Free, Cheap

Time is short, but I wanted to leave you this recipe for Russian vinegret. It sounds like it should be a salad dressing, like a vinaigrette, but it is something completely different- it is a salad made with cooked potatoes, beets, carrots, mayonnaise and often pickles. I had heard about it for a while but made it for the first time today. Delicious. It's vegan if you use a vegan mayonnaise, and pretty cheap and easy to make in the winter/fall when all these root veggies are in season.

Russian Vinegret Recipe- Vegan, Sugar Free, Cheap

4 carrots, (2 cups chopped)
6-8 potatoes (4 cups diced)
3 beets 
3 pickles (I used homemade easy pickles)
3-4 tablespoons mayonnaise (I used homemade vegan flax based mayo)
Salt to taste
Vinegar (optional- I used apple cider vinegar)
Garlic powder (optional)
Onion (scallions, fresh onions, or onion flakes- optional)
Dill (optional)

1. Boil the beets until soft.

2. In another pot boil the carrots and potatoes until soft.

3. Chop up the beets, potatoes, carrots, and pickles .

4. Mix in enough mayonnaise to coat lightly.

5. Season with salt.

6. If desired, for more oomph, add more vinegar, garlic powder, onions, and/or dill.

7. Serve cold.


Ever had or heard of Russian vinegret before? What was in it?
Does this look like a recipe you'd try?


  1. Thanks for this great site. I refer to it often.

    This recipe is definitely on my list of favourites and I make it often, but just a little differently:

    Make a salad dressing with olive oil, your choice of vinegar, salt and pepper, a small dollop of Dijon mustard.

    Mix all ingredients. I also add cooked peas.

    A friend of mine makes it with more beets, adds a little freshly grated horseradish to the dressing, and skips the peas.

  2. I have read your blog for quite awhile but never comment! I just wanted to mention that most Russian people I know make this salad with oil instead of mayonnaise, which is even simpler. Usually sunflower seed oil but you could use whatever you wanted (probably not coconut oil but olive oil is good). You can put vinegar if you want (I think I do sometimes?), but I tend to add lemon juice, and the things you mention (I usually put dill, garlic, salt, pepper, and occasionally a tiny bit of sugar but not necessary). Yummy! You can also add beans (I use cannellini beans, usually, I think) and it's a meal all on its own, practically.


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