Russian Salad "Vinegret"

A real gem of Russian cuisine and a (conveniently) vegan dish that does not need any further tweaking, the salad figures prominently at Russian festivities and on everyday menus.  To save time, I coarsely grate all boiled ingredients instead of painstakingly dicing them into tiny bits as the tradition dictates.  I prefer to eat it while still warm, but it keeps well in the fridge (my trick to keep it fresh longer is to add pickles right before serving, otherwise the whole salad gets sour and stale). 

3-4 medium yellow potatoes

2-3 medium carrots

1-2 medium beets (no leaves)

1 can peas, drained

4-5 dill pickles, diced (or more to taste)

1 cup Russian pickled cabbage or Sauerkraut (optional)

1 Tbsp sunflower oil (or more to taste)

Fresh dill, parsley, and/or chives (optional)

Boil potatoes, carrots, and beets until soft (I boil everything in one pot, just periodically checking for doneness after first 20 min), cool, peel and grate coarsely.  Add peas and pickles, drizzle with oil, and add herbs if using.  Mix well and serve!