Queen of the Polish Salads / Tradycyjna Sałatka Jarzynowa
This traditional vegetable salad is present for many Polish occasions, especially on Christmas and Easter but not only. It can be labor intensive but very well worth the effort. Poles' Christmas and Easter tables are full of traditional dishes that connect generations. When thinking about Christmas and/or Easter appetizers, we almost smell and taste that traditional vegetable salad permanently inscribed on the obligatory list of dishes. We have a special fondness for a salad prepared as grandma and mom used to do.
Servings: 8 Servings
Ingredients
- 400 grams potatoes (low starch)
- 400 grams carrots
- 400 grams pickled cucumbers in vinegar
- 1 parsley root (medium)
- 1/4 celery root (medium)
- 1/3 leek
- 5 eggs (hard boiled)
- 1 granny smith apple (medium)
- 425 grams green peas (1 can)
- 4 tablespoons mayonnaise
- 1 tablespoon brown mustard
- 1 teaspoon salt (or to taste)
- 1 pinch ground black pepper (or to taste)
- 1 bunch fresh parsley leaves or dill to garnish (optional)
Instructions
- Wash potatoes, carrots, celery root and parsley root (do not peel), Place in a steamer or pot, cover with water, salt and cook covered until tender for about 30-40 minutes. The salad tastes better if the vegetables are steamed instead of being boiled.
- Strain, cool, peel and cut into small cubes, place into a large bowl. Add cut up hard boiled eggs. Peel and dice pickled cucumbers, leek and apples, add to the bowl. Add well drained and dried peas.
- Season with salt and pepper to taste. Mix with mayonnaise and mustard. Salad must be refrigerated for at least 3 hours for the favors to bite through. Enjoy!
