Vinaigrette salad

Name: Vinaigrette salad
Total time: 1 hour 30 minutes
Yield: 3
Cuisine: Russian
Ingredients: Potatoes - 600 g; Beetroot - 130 g; Pickled cucumbers - 90 g; Carrots - 100 g; Apples - 150 g; Sauerkraut - 100 g; Green onions - 10 g; Dill - 5 g; Rice vinegar - 10 g; Vegetable oil - 50 g; Dijon mustard - 5 g; Sugar - 5 g; Salt - 2 g

Cookinero 12 March 2025

The secret of the origin of the vinaigrette salad has not yet been revealed: some say that it appeared in Germany, others believe that the recipe for vinaigrette with beets appeared in the Scandinavian countries. The third version of the origin is that one of the French cooks in the kitchen at the court of Alexander I, seeing how vegetables were poured with vinegar, exclaimed: "Vinaigre?!", which is translated from French as vinegar. Each of these countries will have its own opinion on how to prepare vinaigrette. We offer a recipe widely known in Russia.

How to cook Vinaigrette salad

Step 1

Place the potatoes, beets, carrots, cucumbers and apple, cut into slices, cubes or strips, in a bowl and add the sauerkraut.

Step 2

Prepare the dressing: mix mustard, salt, pepper and sugar with oil and vinegar until smooth.

Step 3

Mix the vegetables with the sauce, sprinkle with chopped green onions and dill, then serve.

Vinaigrette salad - FAQ About Ingredients, Baking Time and Storage

Can I substitute fresh cucumbers with pickles in this vinaigrette salad?

Yes, pickles can add a tangy twist to the salad. Just chop them into similar-sized pieces as the other ingredients for consistency.

How long can I store the vinaigrette salad in the refrigerator?

The salad stays fresh for up to 2-3 days when stored in an airtight container. Keep it chilled to maintain texture and flavor.

Can I make this salad vegan-friendly?

Absolutely! The recipe is already vegan as written—just ensure the sugar and mustard brands you use are vegan-certified.

What’s the best way to cut the vegetables for a vinaigrette salad?

Uniform small cubes or thin strips work best for even flavor distribution. Keep pieces bite-sized for easy eating.

Can I add protein to this salad to make it a meal?

Yes! Try adding boiled eggs, chickpeas, or diced tofu for extra protein. Adjust the dressing slightly to balance flavors.

Is this salad suitable for a low-carb diet?

It can be adapted—replace potatoes with radishes or celery for fewer carbs while keeping the crunch and flavor.

Can I freeze vinaigrette salad for later?

Freezing isn’t recommended, as the vegetables will become mushy when thawed. Enjoy it fresh or refrigerated.

What are some serving suggestions for this salad?

Serve chilled as a side dish or atop greens for a heartier meal. Garnish with extra herbs for a fresh touch.

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