in Eastern Europe

Salad Vinaigrette

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Ingredients for 4 servings:

  • 200 g potatoes
  • 100 g beetroot
  • 1 pickled cucumber(s)
  • 1 onion(s)
  • 2 tbsp peas, from the can
  • 2 tbsp oil (Sunflower oil is preferred in Russia.)
  • Salt

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Russian recipe

Cook the potatoes and beetroot in their skins, let them cool, and peel them. Finely dice the cooked vegetables and pickles. Finely chop the onion. Place everything in a bowl, add the peas, olive oil, and salt, and mix well. Let it sit for at least half an hour.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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