The best way to spend as less time as possible is to boil all ingredients the day before you need them. To cook the Vinegret salad we need the following ingredients:
Peel as many potatoes and carrots as you like. I always cook a full pot of vinegret as my family really likes it, but I offer you to try it’s taste first, take just one or two of each ingredient and try to find the perfect balance of ingredients, that is a matter of taste.
We also need a preserved kidney beans, (pour off the liquid ) I prefer white beans, but you can also find and use red kidney beans
I always buy pickled cucumbers and pickled cabbage (sauerkraut) in the market. Salted/pickled cabbage and cucumbers have a sour-salt taste, very crispy and juicy.
To make all ingredients look like a salad you have to spend just a couple of minutes. Dice all vegetables (except cabbage and kidney beans of course) as shown in the pics:
Than mix everything together, add a little vegetable oil or olive oil and leave for a couple of minutes to give all mixed ingredient a chance to exchange their flavours. Enjoy!