Name: The Best Russian Potato Salad No Mayo (Russian Vinaigrette Salad)
Ingredients: Potatoes serve as the heart of this dish. You will need about 4 medium-sized potatoes. Choose waxy varieties like Yukon Gold or red potatoes for their creamy texture. Boil them until tender but firm enough to hold their shape.; Two medium carrots add natural sweetness and color to the mix. Peel and chop them into small cubes before cooking. They should be soft yet not mushy when boiled.; One cup of frozen peas provides a pop of green and freshness. There’s no need to thaw them; just add them to the boiling water during the last few minutes of cooking.; Chop about ½ cup of dill pickles into small pieces for that tangy crunch. They balance the flavors well and contribute to the overall texture of the salad.; One small onion adds depth to your potato salad. Use finely chopped red onion or green onion according to your preference for a milder flavor.; Use 3 tablespoons of extra virgin olive oil as part of your dressing. It enriches the flavors while keeping it light and healthy.; One tablespoon of apple cider vinegar gives your salad that necessary tanginess. Adjust according to taste if you prefer it more tart.; 

Description

If you are searching for a refreshing dish that brings vibrant flavors without the heaviness of mayonnaise, look no further! The best Russian potato salad no mayo, also known as Russian vinaigrette salad, is a delightful option. This classic dish combines tender potatoes with an array of colorful vegetables and a tangy dressing. Served chilled or at room temperature, this salad is perfect for gatherings or as a side dish any time of the year.

Ingredients

Scale

Potatoes

Potatoes serve as the heart of this dish. You will need about 4 medium-sized potatoes. Choose waxy varieties like Yukon Gold or red potatoes for their creamy texture. Boil them until tender but firm enough to hold their shape.

Carrots

Two medium carrots add natural sweetness and color to the mix. Peel and chop them into small cubes before cooking. They should be soft yet not mushy when boiled.

Peas

One cup of frozen peas provides a pop of green and freshness. There’s no need to thaw them; just add them to the boiling water during the last few minutes of cooking.

Pickles

Chop about ½ cup of dill pickles into small pieces for that tangy crunch. They balance the flavors well and contribute to the overall texture of the salad.

Onion

One small onion adds depth to your potato salad. Use finely chopped red onion or green onion according to your preference for a milder flavor.

Olive Oil

Use 3 tablespoons of extra virgin olive oil as part of your dressing. It enriches the flavors while keeping it light and healthy.

Vinegar

One tablespoon of apple cider vinegar gives your salad that necessary tanginess. Adjust according to taste if you prefer it more tart.