Vinaigrette salad

Cookinero 12 Mar 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

Vinaigrette salad

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

Step 2

Vinaigrette salad

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

Step 3

Vinaigrette salad

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

Vinaigrette salad - FAQ About Ingredients, Baking Time and Storage

Yes, pickles can add a tangy twist to the salad. Just chop them into similar-sized pieces as the other ingredients for consistency.
The salad stays fresh for up to 2-3 days when stored in an airtight container. Keep it chilled to maintain texture and flavor.
Absolutely! The recipe is already vegan as written—just ensure the sugar and mustard brands you use are vegan-certified.
Uniform small cubes or thin strips work best for even flavor distribution. Keep pieces bite-sized for easy eating.
Yes! Try adding boiled eggs, chickpeas, or diced tofu for extra protein. Adjust the dressing slightly to balance flavors.
It can be adapted—replace potatoes with radishes or celery for fewer carbs while keeping the crunch and flavor.
Freezing isn’t recommended, as the vegetables will become mushy when thawed. Enjoy it fresh or refrigerated.
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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