Vinegret with pickled cucumbers and peas
Description
Perfect for everyday meals. In summer, I add green onions and some fresh herbs to the vinaigrette. In winter, I usually use onion. For the salad, you can use pickled cucumbers if you don't have salted ones. I'll explain. Garnish as desired and serve.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Boil the potatoes, carrots, and beets in advance in salted water and let cool.
- 2
Step 2
Peel the potatoes and carrots, then cut them into small cubes.
- 3
Step 3
Cut the beet into small cubes as well and add to the vegetables.
- 4
Step 4
Next, add the sliced cucumbers.
- 5
Step 5
Add green peas and chopped herbs. In addition to onions, you can add some more dill.
- 6
Step 6
For the dressing, mix aromatic oil, vinegar, and mustard. Add to the salad and mix thoroughly.
- 7
Step 7
Season with salt to taste and refrigerate for 30-60 minutes. Vinegret tastes much better when chilled, compared to freshly made.
- 8
Step 8
Serve at the table.