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Ingredients5 h 15 m servings 136 cals
Original recipe yields 8 servings
- Place potatoes, carrots, and beets into a large pot and cover with water; bring to a boil and turn off heat. Allow pot to sit on burner until potato mixture cools, 1 to 2 hours.
- Place onion in a large bowl and cover with vinegar; set aside.
- Peel and chop potatoes, carrots, and beets; add to onion mixture. Mix peas, sunflower seed oil, dill, sea salt, and black pepper into potato mixture and stir well. Cover bowl with plastic wrap and refrigerate, 4 hours to overnight.
Per Serving: 136 calories; 2 g fat; 26.8 g carbohydrates; 3.6 g protein; 0 mg cholesterol; 173 mg sodium. Full nutrition