Sauerkraut and Beets Potato Salad

Beet Potato Salad with Sauerkraut

This cold beet potato salad recipe is inspired by vinegret, a popular Russian and Ukranian salad. Beets, potatoes, carrots, onions and sauerkraut or diced pickles are staples in traditional preparations. It is also often dressed in additional brine from the sauerkraut or pickles, and sunflower oil. Positively delicious.

While this recipe uses many of the common ingredients, it diverts from tradition. Fresh dill is added, because it works so well with beets, potatoes, carrots and sauerkraut. Instead of using sunflower oil, this recipe is kept oil free by adding raw sunflower seeds. And instead of steaming or boiling the carrots, they are kept raw to bring additional texture. This recipe preserves many of the delicious flavors, but with a fresh, crunchy, oil free twist.

A few things…

  • ・To save time, don’t bother with roasting the beets, and dice up prepackaged steamed beets, like Melissa’s or Love Beets.
  • ・If you prefer the carrots with a more traditional texture, steam them and chop them up, instead of using them raw.
  • ・If you taste it and it needs something, it’s probably more sauerkraut brine and/or salt.
  • ・This recipe holds up well, and can be made ahead of time. It lasts ~3 days in the refrigerator.

This cold vegan potato salad with sauerkraut can be enjoyed year round. Grill up some vegan sausages and enjoy it as a side dish at your next bbq. Or serve it as a delicious side dish during the holidays, like Thanksgiving or Christmas.

A delicious oil free beet salad with potatoes, carrots and sauerkraut

Beet Potato Salad with Sauerkraut

2 cups beets (OR prepackaged steamed beets, like Melissa’s or Love Beets), diced into small cubes

4-5 medium whole red potatoes

1 cup carrots diced into small cubes (see notes above)

3-4 scallions, sliced

1¼ cup sauerkraut

¼ cup finely chopped fresh dill

⅓ cup raw sunflower seeds

Sauerkraut brine, to taste (I used ~⅓ cup)

Salt, to taste

1. If you are using prepackaged steamed beets, skip to step 3. If using raw beets, preheat the oven to 400º F. Line a glass loaf pan with a large piece of non-stick aluminum foil. Add the raw beets.

2. Fold the aluminum over the beets, and crimp it together to seal the beets inside. Bake at 400º F for 40 minutes or until the beets are soft enough to enjoy eating. Remove from the oven, and allow to cool completely.

3. Fill a large pot of water with 1 inch of water. Lower a steamer basket into it, and cover with a lid. Bring to a boil. Then, add the red potatoes to the steamer basket, and cover with the lid. Steam for 12-15 minutes or until the potatoes are cooked through.

4. Remove the red potatoes from the basket and allow to cool. When cool enough to handle, remove the peel. It’s super easy–just tear it away. When you’re done peeling the potatoes, dice them into small cubes.

5. Add the cold beets, cold potatoes, carrots, scallions, sauerkraut, fresh dill, and raw sunflower seeds to a large mixing bowl.

6. Stir everything together, and taste. Add sauerkraut brine and salt. Taste, and adjust seasonings, if needed (more dill? more salt? more brine?). Serve cold.

This beet potato salad is easy, tangy and gets better with time.

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