Ukrainian Vinegret with Beetroot & Potatoes

Do you know Irena Macri? She’s pretty fabulous! She’s the brains (and beauty) behind the web site Eat Drink Paleo, and she’s the author of the Eat Drink Paleo Cookbook, Happy Go Paleo, and the colorful, delicious ebook Salad A Day.

I’m a huge fan of Irena’s delicious recipes, gorgeous cookbooks, sassy personal style, and luscious photography. I’m also super into salads—we eat salad almost every day for lunch here in Prague. Salad A Day is packed with 47 salad recipes, plus dressings and tips, so you can literally eat a different salad every day for at least a month.

Irena’s so cool, she said I could share a recipe from Salad A Day, and I chose Ukrainian Vinegret with Beetroot and Potatoes because it’s pink (!), loaded with resistant starch, easy to make, and tastes better the longer it sits. Enjoy!

Ukrainian Vinegret with Beetroot & Potatoes

Serves 3-4 | Prep 15 minutes | Cook 20 minutes | Whole30 compliant

From Irena: This is a salad of my childhood. My mother often made this cold beetroot and potato salad, especially in summer. This salad is a great source of resistance starch from cooked and cooled root vegetables, and is high in vitamins. It keeps well too. 

  • 2 large raw red beets

  • 2 large white potatoes

  • 2 medium carrots

  • 3 large dill pickles, finely diced

  • 1-2 tablespoons chopped fresh dill

  • 1/2 medium yellow onion, finely diced

  • 1 cup fresh or frozen green peas (omit for Whole30)

  • 3 tablespoons extra-virgin olive oil

  • 3 tablespoons apple cider vinegar or white wine vinegar

  • 1 teaspoon salt

  • 1 teaspoon Dijon mustard


Bring a large saucepan of water to boil and cook the beets, potatoes, and carrot for 20 minutes. Remove the carrot at the 20-minute mark as it takes less time to cook. Rinse the root vegetables under cold water and leave to cool for at least an hour (this can be done ahead of time).


Combine the diced pickles, dill, and onion in a large salad bowl with the dressing ingredients and set aside.


Bring a small saucepan of water to boil and cook the peas for 30 seconds to a minute. Drain and rinse under cold water to stop the cooking process.


Once cooled down, peel the potatoes, beets, and carrot, then cut into 1/2-inch dice. Combine with the rest of ingredients and the dressing in the bowl.

Note: Cold potato salad is one of the healthiest ways to enjoy white potatoes. Once the potato is cooled, its content of resistance starch increases making it even more beneficial for our gut health.

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