Traditional Polish Vegetable Salad
It's time for a traditional Polish Vegetable Salad, the reigning queen of Polish feasts. Whether it's a family gathering, a party, or a holiday celebration, this dish reigns supreme. Especially popular during Christmas and Easter, this salad is a staple of Polish hospitality, never missing a spot on our tables.
preparation: 1 hour(s) 00 minutes
making: 10 minutes
total: 1 hour(s) 10 minutes
servings: 10 servings
nutrition: 470 calories per serving
cuisine: Polish
Ingredients
- 4 eggs
- 3 carrots
- 3 small potatoes
- 2 parsnips
- 1 red apple
- a small piece of celeriac
- 6 pickled gherkins (or sour gherkins), to your taste and preference
- a can of garden peas in water, 180g
- approx. 300g of mayonnaise
- 1 tsp mustard
- salt, for taste
- black pepper, for taste
For decoration
- Fresh Parsley for decoration
Method
Gather all the ingredients for a salad before you start assembling it. This will help ensure that you have everything you need and that the salad is prepared quickly and easily.
First, drain the can of garden peas by pouring the peas into a colander or strainer and rinsing them with cold water.
Hard-boil the eggs for about 10 minutes. Drain them and cool them in cold water.
Place the potatoes, carrots, parsnips, and celeriac into a large pot and fill it with enough water to cover them.
Bring the water to a boil, then reduce the heat and simmer until the vegetables are tender-crisp.
Keep an eye on the vegetables throughout cooking to make sure they all cook evenly.
Once the vegetables are cooked through, drain them thoroughly and allow them to cool completely before proceeding with the recipe.
Peel the cooked vegetables, fresh apple, and hard-boiled eggs before going further.
Cut all of the ingredients into cubes approximately 1 centimetre in size.
Dice the gherkins as well.
After all of the ingredients are diced, combine them in a large mixing bowl. Pour in the drained peas and stir everything together.
Incorporate mustard and mayonnaise into the salad, gradually adjusting the quantity to obtain the desired level of creaminess.
I used approximately 300 grams of mayonnaise, but you can adjust the amount to your liking. The salad should have a more sticky texture and not be too runny.
Add salt and freshly ground black pepper to the salad to taste and mix altogether.
Sprinkle fresh parsley over the salad for an additional burst of flavour and visual enhancement.
Store the salad in the refrigerator until ready to serve and consume it within 3-5 days for optimal freshness.
Indulge in your delectable salad with slices of fresh bread, savoury ham, or flavourful sausages, if you so desire.
