Traditional Polish Vegetable Salad with Mayonnaise
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Source: https://recipheon.com/en/recipes/snacks/traditional-polish-vegetable-salad-with-mayonnaise
About this recipe
Traditional Polish vegetable salad combines cooked vegetables, eggs, fermented dill pickles, apple, and mayonnaise in a creamy, flavorful appetizer. It is a classic addition to a holiday table, family dinner, or party. Cook the vegetables so they remain firm, then cool them thoroughly before mixing. The salad can be made ahead; a few hours in the refrigerator allow the flavors to meld.
Ingredients
Servings: 8
Vegetables and Eggs
400 g potatoes, in their skins
250 g carrots
150 g parsley root
100 g celery root
4 eggs
150 g canned peas, drained
150 g fermented dill pickles
Add-Ins and Dressing
1 medium apple, about 150 g after peeling
80 g onion
180 g mayonnaise
1 teaspoon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
Steps
Wash the potatoes, carrots, parsley root, and celery root thoroughly, place them in a pot, and cover with cold water. Cook, covered, over medium heat for about 25–30 minutes, until a knife enters the vegetables with slight resistance; do not overcook them. Drain and let cool completely.
Place the eggs in a separate pot, cover with cold water, and bring to a boil. Cook for 9 minutes from the time the water comes to a boil, then transfer to cold water to stop the cooking and make peeling easier.
Peel the cooled vegetables and eggs. Dice the potatoes, carrots, parsley root, celery root, eggs, fermented dill pickles, apple, and onion into even cubes about 5 mm on each side. Drain the peas thoroughly.
Transfer all the diced ingredients and the peas to a large bowl. Add the mayonnaise, mustard, salt, and black pepper, then gently mix so as not to crush the vegetables.
Cover the bowl and chill the salad in the refrigerator for at least 2 hours. Check the seasoning before serving and add a little salt if needed; store it in the refrigerator and eat within 2 days.
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