Russian Vinaigrette Salad

Name: Russian Vinaigrette Salad with Beets and Sauerkraut
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Cuisine: Russian
Ingredients: 3 medium potatoes; 3 medium carrots; 2 cups sauerkraut; 8 oz cooked beets; 1 cup dill pickles; 1 large white onion; 1 can (15 oz) red kidney beans; 1 can (15 oz) sweet peas, optional; salt, to taste; 1/4 cup sunflower oil

Vinaigrette is a traditional Russian vegetable salad combining boiled beets, potatoes, carrots, tangy sauerkraut, and pickles in a simple sunflower oil dressing. This nutrient-dense dish is naturally vegan, make-ahead friendly, and deeply satisfying.

🌍Russian 🏷️Vinaigrette salad 🏷️Russian salad 🏷️Beet salad 🏷️Potato salad Sauerkraut

🏷️

🏷️Healthy

-0:00

milanarussianwifeonTikTok

Total

45 min

Servings

8

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok · by milanarussianwife

-0:00

milanarussianwifeonTikTok

Ingredients

3 medium potatoes
3 medium carrots
2 cups sauerkraut
8 oz cooked beets
1 cup dill pickles
1 large white onion
1 can (15 oz) red kidney beans
1 can (15 oz) sweet peasoptional
salt, to taste
1/4 cup sunflower oil

10 Ingredients

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Instructions

1
Boil the potatoes and carrots until tender. Let them cool completely, then peel.
2
Finely chop the sauerkraut.
3
Dice the boiled and peeled potatoes into small cubes.
4
Dice the boiled carrots into small cubes.
5
Dice the cooked beets into small cubes.
6
Dice the dill pickles.
7
Finely chop the white onion.
8
In a large mixing bowl, combine the chopped sauerkraut, potatoes, carrots, beets, pickles, and onion.
9
Add the rinsed and drained red kidney beans to the bowl. You can also add sweet peas if you like.
10
Season the salad with salt to your taste.
11
Pour the sunflower oil over the salad.
12
Mix all the ingredients together thoroughly until well combined. Serve and enjoy.

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Tips & Notes

Pro tips

Cut all vegetables into uniform small dice (roughly ¼-inch) so they absorb the dressing evenly and the salad has a consistent texture throughout.
Cool boiled potatoes, carrots, and beets completely before dicing and combining—warm vegetables will absorb too much oil and become mushy.
Drain canned beans, sauerkraut, and pickles very well to prevent the salad from becoming watery. Reserve a small amount of sauerkraut liquid to adjust tanginess if needed.
Assemble the salad 2–4 hours ahead and chill; the flavors will deepen as the vegetables marinate in the dressing, improving taste and texture.

Substitutions

Red kidney beans → black beans or white beans (similar texture and flavor absorption)
Sauerkraut → shredded raw beets or additional dill pickles (maintains tang but adjusts earthiness)
Dill pickles → apple cider vinegar and cucumber (for a fresher, less fermented note)
Sunflower oil → vegetable oil or grapeseed oil (neutral oils that don't overpower the vegetables)

Storage & make-ahead

Store covered in the refrigerator for up to 5 days. Vinaigrette tastes best served chilled; do not reheat. Stir gently before serving as juices may separate.

Common Questions

What does Russian vinaigrette taste like?

Vinaigrette has a tangy, earthy flavor from the beets and sauerkraut balanced by the mild sweetness of cooked vegetables and a clean finish from sunflower oil. The pickles and dill add sharp, herbaceous notes.

Can you make vinaigrette salad ahead of time?

Yes, vinaigrette improves when made 2–4 hours ahead or overnight in the refrigerator, allowing flavors to meld. Store covered and stir gently before serving.

Is Russian vinaigrette salad vegan?

Yes, this recipe is entirely vegan when made with the core ingredients: boiled vegetables, sauerkraut, pickles, beans, and sunflower oil. No animal products are required.

How do you keep vinaigrette salad from getting watery?

Drain sauerkraut and pickles thoroughly before adding them, and refrigerate the salad in a covered container to prevent excess moisture. Toss gently before serving.

Can you use olive oil instead of sunflower oil?

Yes, olive oil works, though it will change the flavor profile slightly. Sunflower oil is traditional and more neutral, letting the vegetables and vinegar shine.