Vinaigrette with pickles and peas classic

4 servings
50 min

How to make Vinaigrette with pickles and peas classic? Prepare the products. Wash potatoes, carrots and beets and boil in a uniform. It is better to cook vegetables separately, because for the complete readiness of potatoes you need less cooking time than for beets and carrots. To make vegetables tastier, you can add a pinch of sugar to the water. Check the readiness of vegetables with a sharp knife - he should pierce them easily.

Drain the water, let the vegetables cool completely. Peel the potatoes, beetroot and carrots. Cut the potatoes into small cubes. You can use special shredders with nozzles for cutting vegetables into cubes.

Cut the carrots into small cubes as well.

Cut the beetroot into cubes the same size as the rest of the vegetables. Put the beetroot in a separate bowl, add a tablespoon of vegetable oil and stir. This is necessary so that the beets do not color the rest of the vegetables, then the vinaigrette will remain bright and multi-colored.

Cut the pickles into small cubes. The method of salting cucumbers also affects the taste of the salad. For example, barrel cucumbers make vinaigrette especially fragrant and tasty.

Peel the bulb onions from their husks and finely chop them with a knife. So that the onion in the salad does not mustard, you can throw boiling water on it or pour cold water for 15 minutes.

In the classic recipe, sauerkraut is added to the vinaigrette, but if there is no cabbage, you can do without it. Cabbage gives vinaigrette a pleasant sourness and sharpness, I always try to find it for vinaigrette.

Wash the spring onions, dry with paper towels and finely cut with a knife.

Put all the prepared ingredients in a deep salad bowl. Add the canned green peas, sugar and salt to taste.

Pour in the vegetable oil, vinegar, mix. Put a bowl of vinaigrette in the fridge for 20 minutes. When chilled, the salad tastes much tastier. Vinaigrette is ready. Enjoy your meal!