Boil beets, carrots and potatoes (unpeeled to preserve the flavor of the vegetables). As for beets, better bake them in the oven - this will make them even more delicious. Chop beets, carrots, potatoes, cucumbers and onions. Add chopped green onions and pieces of filleted herring. Mix everything and add as much filling as it would absorb.

Serve the salad immediately. Do not put it into the fridge so that it does not lose its flavor.

Russian Salad

3-4 potatoes
2 carrots
1 glass of green peas
4-5 fresh mushrooms
1-2 salted cucumbers
200 g ham or cooked sausage
1 apple
1 celeriac root
1/2 glass of mayonnaise
salt to taste

Boil potatoes, carrots and mushrooms (separately). Chop the ingredients, mix everything with the peas and dress with mayonnaise. Arrange it in the bowl like a mount and adorn with a carrot flour

Beetroot with Garlic

2 beetroots
3-4 cloves of garlic
1 apple (or juice of half a lemon)
Mayonnaise, salt and sugar to taste

Boil the beetroots till pretty soft. Grate the beetroots and the apples large, and mix with finely grated garlic. Add sugar (optionally), salt and mayonnaise. Mix thoroughly.

Mimosa salad

4 potatoes
3 carrots
5 eggs
1 onion bulb
1 tin of fish
250 g mayonnaise

The salad is arranged in layers in a deep salad bowl. The 1st layer is made of tinned fish, crushed with a fork and mayonnaised, the 2nd layer is made of boiled and grated potatoes, salted and mayonnaised, the 3rd layer is of diced onion, the 4th layer is of grated egg albumins, salted and mayonnaised, the 5th layer is of grated, salted and mayonnaised carrot, the 6th is of yolks grated, without mayonnaise. Leave it in the fridge for an hour. It is recommended to salt the vegetables while boiling them, then you'll have only the egg layers to salt.

Potato salad with mushrooms

5 potatoes
50 g green onion
3 tbsp vegetable oil
2 tbsp of 3% vinegar
salty or pickled mushrooms to taste
dill, salt and powdered pepper to taste

Slice peeled potatoes and put into a ceramic dish, add, diced mushrooms, salt and pepper and dress with vegetable oil and vinegar, carefully mix and arrange as a hill in a salad dish. Garnish the salad with lettuce leaves, add dill and spring onions. Serve the salad as an appetizer or garnish to cold or hot roast meat dishes. The salad tastes best when potatoes are boiled on the steam. This salad is served as an appetizer.

Olivye salad

6 potatoes
3 carrots
2 onions
1-2 pickled cucumbers
1 sweet apple
200 g of boiled chicken fillet
1 glass of tinned green beans
3 eggs
Mayonnaise, salt and powder pepper to taste.

Peel apples and cucumbers. Chop the ingredients and mix thoroughly with mayonnaise.