Lithuanian Boiled Vegetable Salad (Balta Misraine)
In the heart of Lithuanian culinary traditions lies a beloved dish that is made for every family gathering, Christmas and Easter celebration – Balta Misraine, also known as White Salad. This delightful medley of boiled vegetables – tender potatoes, sweet carrots and vibrant peas – harmoniously combines with chopped gherkins and creamy mayo, creating a symphony of flavors that dance on the taste buds. With its rich history and a special place on every Lithuanian table, this boiled vegetable salad has become more than just a dish; it embodies the warmth of cherished memories and the joy of coming together. Join us as we unravel the secrets behind this beloved Lithuanian classic and savor the simple yet soulful pleasures it brings to every occasion.
Ingredients
- 800 g potatoes unpeeled
- 400 g carrots
- 4 eggs hard-boiled
- 150 g peas canned or fresh or frozen, boiled in water for 3 minutes
- 150 g gherkins dill pickles
- 220 g mayonnaise
- salt and black pepper to taste
Instructions
- Scrub the unpeeled potatoes and carrots to remove any dirt.
- Place the carrots at the bottom of a large pot, then place the potatoes on top. Pour boiling water over the vegetables to cover and boil until fork tender, but not falling apart.
- Drain the vegetables well, and leave them in a colander to steam and cool down to room temperature.
- In the meantime, hard-boil the eggs. Once cooked, run them under plenty of cold water (this will detach the shell from the egg, making them easier to peel). Let the eggs cool down, then peel them and set aside.
- Once all the veggies have cooled down, peel the potatoes and carrots. Chop them into small cubes.
- Then chop the eggs and gherkins into similarly sized cubes, and add everything to a large mixing bowl.
- Drain the peas (if using canned peas) or add boiled peas to the salad. Season generously with sea salt and black pepper.
- Gently mix in the mayo. Let the White Salad chill in the fridge for at least 1 hour before serving to allow the flavours to mend.
Video
Notes
What Potatoes To Use?
If you cannot get any Lithuanian potatoes, try some of the following varieties:
In the UK: Charlotte Potatoes (our personal favourite), Salad Potatoes, Baby New Potatoes, Jersey Royals.
In the US: Yukon Gold, Fingerling Potatoes, Russel Potatoes, Inca Gold Potatoes.