Vinaigrette II

Peel and cut the beet, potatoes, carrot, and onion into small cubes of approximately equal size.

Boil the potatoes in salted water until tender, about 15-20 minutes.

In the final 5 minutes of cooking, add the cubed beet and carrot to the same pot.

If using dry beans, cook them separately in salted water until tender, approximately 30-40 minutes; if using fresh green peas, add them to the vegetables during the last 3 minutes of boiling.

Drain the cooked vegetables thoroughly and transfer to a large mixing bowl.

Fillet the herring and cut it into small cubes, removing any bones.

Dice the pickle into small cubes.

Add the diced herring and pickle to the cooked vegetables in the bowl.

Add the tablespoon of oil and vinegar to taste, stirring gently to combine all ingredients evenly.

Taste the vinaigrette and add salt if needed, adjusting the vinegar balance as desired.

Let the salad rest for 10 minutes to allow flavors to meld before serving.