Vinegret Salad Recipe
 
 
Author:
Serves: 6 cups
Ingredients
  • 2 cups precooked diced potatoes
  • 1 cup precooked diced carrots
  • 1 cup precooked diced beets
  • ⅓ cup diced pickles
  • 3/3 cup sauerkraut
  • 1 cup cooked and drained legumes: peas or beans
  • sliced green onions to garnish, or raw onions, optional
  • Dressing:
  • 1 -2 tablespoons vegetable or olive oil
  • 1 teaspoon apple cider vinegar (optional, I often omit it, since the pickles and sauerkraut already have acidity)
  • Salt and pepper to taste
Instructions
  1. Optional: add some oil to the diced beets to prevent them from bleeding
  2. Add all the ingredients to a large bowl
  3. Season lightly, since the pickles and sauerkraut are salty. Taste first and add more as needed.
  4. Toss carefully to mix and coat everything.
  5. Garnish with onions before serving (optional).
Recipe by Northern Homestead at https://northernhomestead.com/vinegret-salad-recipe/