Rosolli Salad

Peel and dice the boiled potatoes, boiled carrots, and boiled beetroot into uniform small cubes (approximately ½ inch).

Finely chop the gherkin and small onion into small pieces.

Combine the diced potatoes, carrots, and beetroot in a large mixing bowl.

Add the chopped gherkin and onion to the bowl with the root vegetables.

Season the mixture with salt and white pepper to taste, then gently toss all ingredients until evenly distributed.

Transfer the rosolli to a serving dish and let it rest at room temperature for 10 minutes before serving to allow flavors to meld.