Contents
- Lithuanian Boiled Vegetable Salad (Balta Mišrainė)
- 🧬 A Bite of History: Where Balta Mišrainė Comes From
- 🥔 Ingredients for Balta Mišrainė (Serves 6-8)
- 🥄 Step-by-Step Instructions: How to Make Lithuanian White Salad
- 🥖 How to Serve Balta Mišrainė
- 🥶 Storage Tips
- 🥔 Choosing the Best Potatoes for Balta Mišrainė
- 🇱🇹 Why You’ll Love This Salad
Lithuanian Boiled Vegetable Salad (Balta Mišrainė)
Balta Mišrainė is a traditional Lithuanian boiled vegetable salad made with tender potatoes, sweet carrots, green peas, eggs, and gherkins, all tossed in creamy mayonnaise. Popular at family gatherings, Christmas, and Easter, this comforting "White Salad" is rich in heritage and flavor. Serve it as a side, appetizer, or with rye bread for a true taste of Lithuania! 🇱🇹🥗
Ingredients
- 800 g potatoes, unpeeled
- 400 g carrots, unpeeled
- 4 large eggs, hard-boiled
- 150 g green peas (canned, or fresh/frozen and boiled for 3 minutes)
- 150 g gherkins (dill pickles), finely chopped
- 220 g mayonnaise (adjust to taste)
- Salt, to taste
- Black pepper, to taste
Instructions
- Scrub unpeeled potatoes and carrots thoroughly.
- Place carrots at the bottom of a large pot and potatoes on top. Cover with boiling water and cook until fork-tender but not falling apart.
- Drain and let them steam dry and cool to room temperature.
- Hard-boil the eggs. Cool them under running cold water, peel, and set aside.
- Once cool, peel the carrots and potatoes. Dice them into small cubes.
- Dice the eggs and gherkins to similar size.
- Add all ingredients into a large mixing bowl, including drained peas.
- Season with salt and black pepper.
- Gently stir in mayonnaise until fully coated.
- Chill in the fridge for at least 1 hour before serving. Enjoy!
Notes
In the heart of Lithuanian cuisine lies a humble yet beloved dish that has stood the test of time: Balta Mišrainė, or simply, Lithuanian White Salad. 🇱🇹 This comforting, creamy salad of boiled vegetables, crunchy pickles, and hearty eggs, all tossed together with generous spoonfuls of mayonnaise, is a staple at Christmas, Easter, and practically every family celebration.
More than just a dish, Balta Mišrainė embodies the warmth of home gatherings, the joy of sharing meals, and the deep roots of Lithuanian culinary traditions. Ready to discover this classic? Let’s dive into how you can bring a taste of Lithuania to your own table!
🧬 A Bite of History: Where Balta Mišrainė Comes From
Lithuanian cuisine has been influenced by centuries of interaction with neighboring cultures — Polish, Russian, German — and Balta Mišrainė is a testament to that. Comparable to the internationally known Olivier Salad or Russian Salad, Lithuanians added their own unique spin to it, turning it into a national favorite. The name Balta Mišrainė translates literally to “White Salad”, likely referencing its creamy, mayo-rich appearance. Originally made with ingredients straight from the garden — potatoes, carrots, peas, and eggs — it was both affordable and nourishing, making it a popular dish among all social classes. Today, it’s enjoyed by everyone, from home cooks to high-end Lithuanian restaurants, and often appears on festive tables alongside rye bread, pickled herring, and cured meats. 🐟🍞🥔 Ingredients for Balta Mišrainė (Serves 6-8)
Here’s what you’ll need to make a hearty batch of this creamy Lithuanian potato salad:- 800g potatoes (unpeeled)
- 400g carrots (unpeeled)
- 4 large eggs, hard-boiled
- 150g green peas (canned, frozen, or fresh)
- 150g gherkins (dill pickles), finely chopped
- 220g mayonnaise (adjust to taste)
- Salt & black pepper to taste
- Cubed ham or pork baloney
- Fresh dill or parsley
- A splash of vinegar or lemon juice
- Spring onions for crunch
🥄 Step-by-Step Instructions: How to Make Lithuanian White Salad
-
Prep & Boil the Veggies
- Scrub potatoes and carrots well (leave the skins on).
- Place carrots at the bottom of a large pot, then layer potatoes on top.
- Cover with boiling water and cook until fork-tender but not mushy.
-
Cool Down
- Drain and let the vegetables steam dry and cool completely. This step is key to avoiding a watery salad.
-
Hard-Boil the Eggs
- Boil the eggs for 9–10 minutes. Cool them under cold running water for easier peeling.
-
Chop Everything Up
- Once cool, peel the carrots and potatoes, then dice them into small, even cubes.
- Chop the eggs and gherkins to match.
- Drain and add the peas (or quickly blanch frozen/fresh peas for 2–3 minutes).
-
Mix It All Together
- Combine all ingredients in a large mixing bowl.
- Season generously with salt and black pepper.
- Stir in mayonnaise gently to avoid breaking up the veggies.
-
Chill & Serve
- Cover and refrigerate for at least 1 hour. This helps the flavors meld together beautifully. 🧊
🥖 How to Serve Balta Mišrainė
This salad is incredibly versatile and can be served in many delicious ways:- As a side dish to roasted meats, sausages, or grilled skewers (shashlik)
- With rye bread for a classic Lithuanian combo 🍞
- As an appetizer on festive tables, served in small cups or plates
- With cold cuts, pickled herring, deviled eggs, and other traditional starters
🥶 Storage Tips
Balta Mišrainė is perfect for prepping ahead! In fact, the flavors improve after resting in the fridge.- Refrigerator: Store in an airtight container for up to 4 days.
- Make-ahead tip: Store chopped veggies separately from mayo. Mix only when ready to serve to keep it fresh and prevent wateriness.
🥔 Choosing the Best Potatoes for Balta Mišrainė
Potatoes make the base of this dish, so getting the texture right matters. You want potatoes that hold their shape but aren’t too waxy or too floury. Recommended varieties:- UK: Charlotte, Jersey Royals, Salad Potatoes
- US: Yukon Gold, Fingerling, Inca Gold, Russet (with care)
🇱🇹 Why You’ll Love This Salad
- ✅ Easy to make
- ✅ Budget-friendly
- ✅ Great for meal prep
- ✅ Perfect for holidays & potlucks
- ✅ A comforting taste of Eastern Europe
