GF "Viniagrette" Salad

Potatoes - 2-3 pieces,

Beet - 1,

Carrots - 1-2 units,

Sauerkraut - 100-150 g,

Onions - 1,

Pickles - 2-3 medium pieces,

Vegetable oil,

Green onion

Salt

Preparation

Potatoes, beets, carrots, wash well.

Vegetables add to the pot, cover with water, bring to boil and cook until tender

 Boiled vegetables are peeled and cut into small cubes.

Onion- peel and chop.

Pickles- cut into cubes.

Drain some of the juice from the sauerkraut

Mix with potatoes, carrots, onions, cucumbers, cabbage, and season with oil left from frying an onion and mix.

Add beets, green onions and salt to taste.