You will be surprised, but vinaigrette can be dressed not only with oil but also with a mustard sauce. It will turn out much richer, more aromatic, and tastier.
List of ingredients:
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two medium beets;
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two large carrots;
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four medium potatoes;
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two pickles;
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150 grams of sauerkraut;
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green peas;
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half a teaspoon of coriander;
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one tablespoon of grain mustard;
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four tablespoons of olive oil;
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one tablespoon of wine vinegar;
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salt and black ground pepper to taste.
Preparation:
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Prepare the vegetables: boil them until cooked, then peel and cut into neat medium-sized cubes. Transfer the chopped vegetables to a large deep bowl.
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Add the sauerkraut and pickles, previously cut into cubes of similar size, to the vegetables. Then add canned beans and green peas to the mixture.
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Make the dressing: in a separate bowl, combine the grain mustard, olive oil, and wine vinegar. Mix the ingredients thoroughly, then adjust the taste by adding salt and ground black pepper to your preference.
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Drizzle the salad with the prepared dressing, evenly distributing the dressing over all the ingredients. Add the coriander and gently mix the dish.
