Experience a delightful vegan spin on a classic with our Russian Beet Potato Salad Recipe (Dominican Style). This vibrant dish marries traditional flavors with plant-based ingredients for a meal that's both healthy and satisfying. It's the perfect salad for meal prep or festive occasions, offering a familiar taste with a vegan touch. Enjoy the tradition reimagined!
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Salad, Side Dish
Cuisine: Comfort Food, Latin American, Russian-inspired
Wash: Thoroughly wash the potatoes, beets, and carrots.
Boil: Place the potatoes and carrots in a pot and boil in cold water until tender (15-25 minutes, depending on the size of the potatoes). If using raw beets, boil them in a separate pot, as they have a longer cooking time. Alternatively, you can boil all vegetables in one pot, keeping the beets in longer. Once cooked, drain and allow to cool completely.
Dice: When the vegetables are cool, peel and dice them into bite-sized pieces. Add these to a large bowl.
Shred: Over the same bowl, shred the red onion and, if using, the celery. If you're adding tofu, cube it and add it to the bowl.
Add: Now, directly to the bowl, add the vegan mayonnaise, apple cider vinegar, Dijon mustard, salt, and white pepper.
Combine: Gently toss everything until the vegetables are evenly coated with the seasonings.
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Notes
Meal Prep: If you're planning to meal prep or unsure about how much salad will be consumed immediately, you can refrigerate the vegetables and other solid ingredients separately. Add the vegan mayonnaise and apple cider vinegar just before serving.Tofu Addition: Give your salad a protein boost by adding tofu, a great plant-based alternative to the traditional boiled eggs found in this classic dish. Not only does tofu provide a similar texture, but it also contributes an additional 40 calories and 4 grams of protein per serving. So, you're not just getting a fantastic flavor, but also a nutritious and balanced meal.