Russian cooked vegetable salad (Vinegret) from Please to the Table: The Russian Cookbook by Anya Von Bremzen and John Welchman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • LKrishnan81 on November 03, 2022

    Pink, Magenta, Burgundy, these are the colors of this salad once it's sat a day or two to meld. But gosh is it a lovely potato salad. Those extra days do it some good.

  • jenburkholder on May 11, 2021

    This was good. The first day the flavors didn't seem quite balanced, but it got much better as it sat. I omitted the peas, because peas are disgusting, and used more beets.

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