Potatoes – 7 pcs.
Carrots – 2 pcs.
Canned “Sardines in oil” – 1 can
Onion – 1 pc.
Cheese (spicy soft) – 200 g

For refueling:

Vinegar (white) – 100 ml
Vegetable oil – 200 ml
Ground black pepper – 0.5 tsp.
Mustard – 1.5 tsp
Sugar – 1 tsp
Salt

Boil potatoes (“in uniform”) and carrots, cool.
Mix all dressing ingredients (fruit and flavored vinegar is better not to use).
Finely chop the onion. Mash canned food until pasty. Cheese grate on a coarse grater.
Add onion, cheese and fish to dressing.
Peel potatoes and carrots, cut into small cubes (3 x 3 mm).
Mix vegetables, add to dressing and mix well.
The salad turns out sour-spicy, goes well as an appetizer