Vinaigrette
6 servings
120 minutes
Nowadays, few people remember that vinaigrette was originally a vinegar-based dressing. The name was transferred to the dish precisely because of it. And it is correct to dress this salad of beets, potatoes, carrots, pickles and other things with a light dressing with the addition of vinegar. Wine or regular - it's up to you.
1
Prepare all the ingredients.
2
Wash the potatoes, carrots, and beets, and boil each separately in their skins until soft. Let cool.
- Potato: 400 g
- Carrot: 2 pieces
- Beet: 1 piece
3
Clean the boiled vegetables and cut them into medium cubes.
4
Cut the pickles into the same cubes.
- Pickles: 2 pieces
5
Chop the onion finely.
- Onion: 1 piece
6
Mix vegetable oil and vinegar, add salt and pepper to taste.
- Vegetable oil: 60 ml
- Vinegar 3%: 1 teaspoon
- Ground black pepper: to taste
- Salt: to taste
7
Mix the prepared vegetables.
8
Add cabbage, peas, and dressing.
- Sauerkraut: 250 g
- Canned green peas: 0.5 jar
- Vegetable oil: 60 ml
9
Mix everything well.
10
You can put the salad in the fridge for 1 hour before serving to chill it perfectly.