Russian Vinaigrette Salad
The Vinaigrette Salad combines the earthy sweetness of beets, the creamy texture of potatoes, the crisp bite of pickles, and the subtle crunch of onions in a dish that is both hearty and refreshing.
Ingredients
- 4-6 golden potatoes
- 1-2 carrots
- 1-2 medium-sized beets
- 1 can sweet peas
- 2-4 dill pickles
- 1/2 onion finely chopped
- olive or avocado oil
- salt
- pepper
Instructions
- Rinse the potatoes, carrots and beets. Place them in a large pot and boil for about 20-30 minutes until the knife can easily go through. (The potatoes may be ready earlier, while the carrots and beets may need an extra 10-15 min to boil).
- Once the potatoes, beets and carrots are boiled, drain the water and add cold water to the pot over them to help cool them down.
- Dice the dill pickles, the onion, and all the boiled veggies. Add everything to a large bowl.Drain the canned sweet peas and add them to the bowl.
- Add olive or avocado oil, salt and pepper and mix well.
- Garnish with parsley. Bon Appetit!