Bright Vinegret Beet and Potato Salad

Why You’ll Love This Recipe

• Classic Slavic comfort: bright, earthy beets with tangy pickles and sauerkraut.
• Make-ahead friendly—flavors deepen as it chills.
• Naturally vegan and gluten-free, but rich and satisfying.
• Eye-catching color and texture—perfect for holidays, potlucks, or weekday dinners.

Grocery List

• Produce: Beets, Yukon Gold potatoes, carrots, scallions, fresh dill
• Dairy: None
• Pantry: Dill pickles, sauerkraut, peas (canned or frozen), sunflower oil, Dijon mustard, kosher or sea salt, black pepper

Full Ingredients

For the Salad

• 3 medium beets (about 1.3 lb / 600 g)
• 3 medium Yukon Gold potatoes (about 1 lb / 450 g)
• 3 medium carrots (9 oz / 250 g)
• 1 cup (150 g) dill pickles, finely diced
• 1 cup (140 g) sauerkraut, drained and roughly chopped
• 1 cup (160 g) peas, cooked and cooled (or thawed if frozen)
• 4 scallions, thinly sliced (about 1/2 cup / 50 g)
• 2 tbsp fresh dill, chopped, plus extra for garnish

Sunflower–Mustard Dressing

• 1/4 cup (60 ml) cold-pressed sunflower oil, divided (reserve 1 tbsp for tossing beets)
• 2 tsp Dijon or mild Russian mustard
• 1 tbsp pickle or sauerkraut brine
• 1/2 tsp fine sea salt, or to taste
• 1/4 tsp freshly ground black pepper

Step-by-Step Instructions

Step 1: Cook the beets gently

Scrub beets and place in a pot. Cover with cold water by 2 inches. Bring to a boil, then reduce to a gentle simmer around 200°F / 93°C. Cook until a knife slides in with light resistance, 45–60 minutes depending on size. Drain and cool until comfortable to handle (10–15 minutes). For faster cooling, set on a tray or briefly rinse with cool water.

Step 2: Cook potatoes and carrots

In a separate pot, add 2 quarts (2 liters) water and 1 tbsp kosher salt. Add potatoes; return to a gentle boil (about 200°F / 93°C) and cook 12–15 minutes until just tender. In the same pot, add carrots during the last 10–12 minutes. Drain and cool completely (an ice bath for 5 minutes speeds this up and keeps dice neat).

Step 3: Peel and dice

Peel beets (skins should slip off), potatoes, and carrots. Dice all vegetables into 1/3-inch (8 mm) cubes. Keep beets in a separate bowl.

Step 4: Make the dressing

In a small bowl, whisk the remaining 3 tbsp of the sunflower oil (reserve 1 tbsp for the beets), mustard, pickle/sauerkraut brine, salt, and pepper until glossy and emulsified, 20–30 seconds.

Step 5: Oil the beets, then combine

Toss the diced beets with the reserved 1 tbsp sunflower oil to coat—this helps reduce color bleeding. In a large mixing bowl, combine potatoes, carrots, pickles, sauerkraut, peas, scallions, and dill. Pour in the dressing and fold gently to coat. Finally, add the oiled beets and fold just until distributed, keeping cubes intact.

Step 6: Chill to marry the flavors

Cover and chill 2–24 hours at 37–40°F (3–4°C). The salad tastes best after at least 2 hours. Stir once midway if chilling overnight.

Step 7: Finish and serve

Taste and adjust with a pinch more salt, pepper, or a splash of brine if you like extra tang. Garnish with additional dill and scallion greens. Serve cold or cool, ideally with rye bread.

Pro Tips

• Use waxy potatoes (Yukon Gold) so the cubes hold shape and do not crumble.
• Coating beets with a little oil before mixing keeps the salad vibrant instead of uniformly pink.
• Drain sauerkraut and pickles well; excess brine can make the salad watery.
• Cut everything the same size (about 1/3 inch) for even texture and a polished look.
• If using canned peas, rinse and drain; if frozen, thaw and pat dry for best texture.

Variations

• Roasted Roots: Roast beets, potatoes, and carrots at 400°F (205°C) on a parchment-lined sheet until tender (30–45 minutes), cool, and proceed.
• Bean Boost: Fold in 1 cup (170 g) cooked kidney beans or small white beans in place of, or in addition to, peas.
• Herring Vinegret: Add 4 oz (115 g) diced salted herring fillets and an extra teaspoon of mustard; reduce added salt slightly.

Storage & Make-Ahead

Refrigerate in an airtight container for 3–4 days; the flavor improves on day 2. For best texture when making ahead, cook and dice the vegetables up to 24 hours in advance and keep refrigerated. Mix with dressing and add sauerkraut/peas a few hours before serving. Do not freeze.

Nutrition (per serving)

Approximate values for 1 of 8 servings: 185 calories; 10 g fat; 25 g carbohydrates; 5 g fiber; 5 g protein; 580 mg sodium. Values will vary based on brands and exact produce sizes.