Salată de beton

Method

Peel and cube the potatoes, carrots, and celeriac into small equal pieces, then boil them together in salted water until just tender, approximately 12-15 minutes, and drain thoroughly. Finely dice the onion and set aside. In a large bowl, whisk together the mayonnaise and soured cream with the white vinegar, salt, and pepper until smooth. Once the vegetables have cooled slightly, add them to the dressing along with the diced onion and fold gently until all pieces are well coated. Refrigerate for at least 2 hours, preferably overnight, to allow the flavours to meld and the salad to develop its characteristic dense, compact texture.