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Vinaigrette with pickled cucumbers

Author
Cookinero 31 Oct 2025
1980
Vinaigrette with pickled cucumbers

The name of the salad, which is loved by many, comes from the French word "vinaigrette", meaning "vinegar". This is the ingredient that is included in the dressing for the vinaigrette salad. We suggest making a delicious vinaigrette with pickles and dressing according to our simple recipe.

How to cook Vinaigrette with pickled cucumbers

Step 1

Vinaigrette with pickled cucumbers

Peel the pre-boiled potatoes, beets and carrots. Cut them into slices or small cubes and mix in a deep bowl.

Step 2

Vinaigrette with pickled cucumbers

Cut the pickles into medium cubes. Cut the onion into half rings and scald with boiling water. Add the cucumbers and onion to the bowl and mix.

Step 3

Vinaigrette with pickled cucumbers

Prepare the dressing. To do this, mix balsamic vinegar with olive oil and add salt, sugar and pepper. Dress the salad and mix thoroughly.

Vinaigrette with pickled cucumbers - FAQ About Ingredients, Baking Time and Storage

No, using fresh cucumbers will significantly alter the texture and flavor of the salad. The pickled cucumbers provide a tangy, acidic element that's key to the vinaigrette dressing and overall flavor profile. Using fresh cucumbers would make the salad watery and lack the necessary tang.
This salad is best enjoyed fresh, but you can store it in an airtight container in the refrigerator for up to 2 days. Note that the vegetables, especially the potatoes, may soften a bit over time, and the onions may become more pungent.
Yes, this recipe is both vegetarian and vegan as written. All the ingredients are plant-based: vegetables, olive oil, and vinegar. Just ensure that any pre-made ingredients you use, like the pickled cucumbers, don't contain hidden animal products like fish sauce or Worcestershire sauce, which are uncommon but possible in some pickle recipes.
Yes, you can assemble the salad a few hours in advance. However, for the best texture, I'd recommend storing the dressing separately and only mixing it with the vegetables just before serving. This prevents the potatoes and other ingredients from becoming soggy.
This salad is quite hearty and can work as a side dish or a light main course. It pairs well with grilled meats like chicken or steak, or can be served alongside other picnic-style salads. It's also substantial enough to be a meal on its own, especially with a hard-boiled egg or some cheese on the side.
Yes, but it will change the flavor. Balsamic vinegar has a specific sweet and tangy profile. If you substitute it, I'd recommend using another fruit-based vinegar like red or white wine vinegar. Avoid very strong vinegars like plain white vinegar, as they can be too harsh. You may need to adjust the quantity and add a pinch of sugar to mimic balsamic's sweetness.

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