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.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

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.

Step 3

Peel and dice the hard-boiled eggs into small cubes. Dice the dill pickles into small, uniform pieces.

Step 4

Once cooled, dice the potatoes and carrots into small cubes similar in size to the eggs and pickles.

Step 5

In a large mixing bowl, combine the diced potatoes, carrots, eggs, dill pickles, and green peas.

Step 6

In a small bowl, mix together the mayonnaise, sour cream, salt, and ground black pepper. Adjust seasoning to taste, if necessary.

Step 7

Pour the dressing over the mixed vegetables and gently stir until everything is evenly coated. Be careful not to mash the ingredients while mixing.

Step 8

Chop the fresh dill finely and fold it into the salad for added flavor and color.

Step 9

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.

Step 10

Serve chilled as a side dish or as a light appetizer.

Nutrition Facts

Serving size	(1245.0g)

Amount per serving	% Daily Value*
Calories	1706.8

Total Fat 87.7g	0%
Saturated Fat 14.5g	0%
Polyunsaturated Fat 2.9g
Cholesterol 718.5mg	0%
Sodium 1920.3mg	0%
Total Carbohydrate 191.6g	0%
Dietary Fiber 27.3g	0%
Total Sugars 28.1g
Protein 46.6g	0%

Vitamin D 150IU	0%
Calcium 297.5mg	0%
Iron 12.8mg	0%
Potassium 4352.2mg	0%

*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.

Source of Calories

Fat: 45.3%

Protein: 10.7%

Carbs: 44.0%