Vinigret is basically a beet and potato salad. Wait, keep reading. It's a potato salad that's worth making and eating. Don't be turned off by the beets--they're grated and mixed with ingredients that bring out their sweet-and-sour flavor. Don't be turned off by the root vegetables--this salad is light, zesty summer fare. But don't go thinking that this is some kind of health food--traditionally, vinigret is accompanied by lots of rye bread, herring, sardines and vodka. I made it for our 4th of July cookout, and we ate with grilled chicken thighs. Vive la melting pot.
Cook, cool and peel 4-5 salad potatoes. Simmer a large beet until tender and let it cool. Dice and combine in a large bowl: the potatoes, 1-2 small cucumbers, 1/2 cup or so red onion and a couple of dill pickles. Grate the beet and add to the bowl. Add 1-1.5 cup peas (use canned for an authentic Soviet vinigret; fresh or frozen for the American version), chopped scallions and chopped dill. Some people also add cooked carrots, diced.
For the dressing I used sunflower oil, red wine vinegar, a little dill pickle juice, a pinch of sugar, salt and pepper. Toss the vinigret, chill for 30-45 minutes and eat.