Lithuanian Mixed Vegetable Salad Darzoviu Misraine
Experience a taste of traditional Baltic cuisine with Lithuanian Mixed Vegetable Salad, or Daržovių Mišrainė, a colorful and hearty dish perfect for any occasion. This classic recipe combines tender boiled potatoes and carrots, blanched green peas, tangy dill pickles, and protein-rich hard-boiled eggs, all tossed in a creamy dressing of mayonnaise and sour cream, seasoned with a touch of salt, black pepper, and fresh dill for a burst of herbaceous flavor. Quick to prepare and even better after chilling, this versatile salad is an ideal side dish for festive feasts or a refreshing appetizer during warmer months. Packed with wholesome ingredients and rich textures, it’s a delightful showcase of simple, comforting Lithuanian flavors sure to impress your family and guests alike.
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Recipe Information
Ingredients
- 3 medium potatoes
- 2 medium carrots
- 1 cup fresh green peas
- 4 small dill pickles
- 3 large hard-boiled eggs
- 6 tablespoons mayonnaise
- 2 tablespoons sour cream
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
- 2 tablespoons fresh dill
Instructions
Peel and wash the potatoes and carrots. Place them in a pot of lightly salted water and boil until tender but not mushy, about 15-20 minutes. Remove from the water and let them cool completely.
While the potatoes and carrots are cooling, bring a small pot of water to a boil. Add the fresh green peas and blanch them for 1-2 minutes. Drain and set aside. If using frozen peas, simply thaw them at room temperature.
Peel and dice the hard-boiled eggs into small cubes. Dice the dill pickles into small, uniform pieces.
Once cooled, dice the potatoes and carrots into small cubes similar in size to the eggs and pickles.
In a large mixing bowl, combine the diced potatoes, carrots, eggs, dill pickles, and green peas.
In a small bowl, mix together the mayonnaise, sour cream, salt, and ground black pepper. Adjust seasoning to taste, if necessary.
Pour the dressing over the mixed vegetables and gently stir until everything is evenly coated. Be careful not to mash the ingredients while mixing.
Chop the fresh dill finely and fold it into the salad for added flavor and color.
Cover the salad with plastic wrap or transfer it to an airtight container. Refrigerate for at least 1 hour to let the flavors meld together.
Serve chilled as a side dish or as a light appetizer.
Nutrition Facts
Calories |
1707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.7 g | 112% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 718 mg | 240% | |
| Sodium | 1920 mg | 83% | |
| Total Carbohydrate | 191.6 g | 70% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 28.1 g | ||
| Protein | 46.6 g | 93% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 298 mg | 23% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 4352 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
