Recipe for: Mazurian Young Vegetable Salad with Cottage Cheese - photo 1
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Recipe for: Mazurian Young Vegetable Salad with Cottage Cheese

Salads Kids' Lunches 30 min Easy 13 views ~20.21 PLN * - (0)
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Description

A light, colorful salad inspired by the summer flavors of Masuria — fresh young potatoes, field cucumber, radish, butter lettuce, and cherry tomatoes combined with creamy cottage cheese and a delicate dressing made from rapeseed oil and lemon juice. The dish is fresh, slightly tangy, with a subtle sweetness from honey (optional) and crunchy sunflower seeds as a textural accent. Perfect as a light lunch for kids or a family meal for a summer picnic — serve chilled, with herbs from the garden. Visually appealing with the contrast of the white cheese, green herbs, and the red of the radishes and tomatoes.

Ingredients Used

Ingredients (15)

Servings:
4
  • Cottage cheese 250 g
  • Young potato 600 g
  • Butter lettuce 150 g
  • Field cucumber 300 g
  • Radish 200 g
  • Carrot 2.5 pcs (~200 g)
  • Cherry tomatoes 200 g
  • Dill 30 g
  • Rapeseed oil 30 g
  • Lemon juice 30 ml
  • 🌿 Spices
  • Chives 0.3 bunch (~30 g)
  • Salt 2 g
  • Black pepper 2 pinch (~1 g)
  • ✨ Optional
  • Honey 15 ml
  • Sunflower seeds 30 g
💰 Estimated dish cost: ~20.21 PLN (5.05 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Vegetables

1

Wash the young potatoes under running water, gently scrubbing the skin with a vegetable brush. If the tubers are very large, cut them in half so that the pieces are of similar size. Place the potatoes in a pot, cover them with cold water so that they are submerged by about 2 cm, and add a pinch of salt (2 g). Put the pot on medium heat, cover with a lid, and bring to a boil. Once boiling, reduce the heat and cook for 12-15 minutes — check with a fork; they should be soft, and the fork should easily pierce them without resistance.

Ingredients: young potato, Salt
Use a large pot with a capacity of at least 2 l and a vegetable brush. Do not throw cold potatoes into boiling water — they will start to crumble. Cooking time depends on the size of the tubers; check every 3 minutes starting from the 10th minute.
2

While the potatoes are boiling, prepare the remaining vegetables. Tear the butter lettuce into smaller pieces by hand (do not cut with a knife to prevent browning). Wash the cucumber and slice it into thin half-moons (about 2-3 mm). Wash the cherry tomatoes and cut them in half. Wash the radishes, trim the ends, and slice them thinly. Peel the carrot with a peeler and grate it on a coarse grater or cut it into thin sticks if you prefer crunchiness. Transfer all the prepared vegetables to a large bowl and set aside.

Ingredients: Butter lettuce, Field cucumber, Radish, Carrot
Use a cutting board and a sharp knife for the tomatoes and cucumber. To hold the lettuce, it's best to use your hands — gently tear the leaves to avoid bruising. For safety, you can serve grated carrot to children.
3

Finely chop the chives and dill. Hold the knife firmly, with the fingers of your other hand clenched in a so-called 'claw' to avoid cutting yourself. Set the chopped herbs aside in a bowl — they will be a fresh aromatic touch.

Ingredients: Chives, dill
Use a small sharp herb knife and a flat cutting board. If you don't feel confident with a knife, use kitchen scissors to chop the greens.

Dressing

4

Prepare the dressing: in a medium bowl, place the cottage cheese (250 g). Add the rapeseed oil (30 g / 2 tablespoons) and lemon juice (30 g / 2 tablespoons). If you want to slightly sweeten the dressing for children, add 1 tablespoon of honey (15 g) — optional. Season to taste with 1 pinch of salt (1 g) and 1 pinch of pepper (1 g). Stir vigorously with a spoon for about 30 seconds until a homogeneous, creamy emulsion forms. Taste — the dressing should be slightly sour, smooth, and not too runny; if necessary, add a tablespoon of oil or a little lemon juice.

Ingredients: Cottage cheese, Rapeseed oil, Lemon juice, Honey, Salt, Black pepper
Use a spoon or a hand whisk and a bowl with a capacity of at least 300 ml. For children, it's better to use less pepper. If the cheese is very thick, thin the dressing with a spoonful of natural yogurt or a little water.

Assembly and serving

5

After cooking, drain the potatoes in a colander and set aside for 5 minutes to cool slightly. Cut them into pieces about 1–2 cm in size (smaller pieces are better for young children). In a large bowl with the vegetables, add the chopped potatoes, pour in the prepared dressing, and gently mix with a wooden spoon for about 20–30 seconds — make sure the dressing coats the pieces, but the salad is not swimming in sauce. Finally, add the chopped herbs and gently mix. Sprinkle with toasted sunflower seeds (30 g) if using.

Ingredients: young potato, Butter lettuce, Cottage cheese, Sunflower seeds, Chives, dill
Use a large bowl and a wooden spoon for mixing — a metal one may tear the delicate leaves. Check the temperature of the potatoes before adding them to the salad; if they are too hot, they will thin out the dressing.
6

Serve the salad slightly chilled or at room temperature. Garnish with a few whole cherry tomatoes and a sprig of dill. For the youngest portions, you can set aside some vegetables without pepper and seeds before serving.

Ingredients: dill, Cottage cheese
The best is a wide, flat bowl — the salad looks appetizing that way. If you are preparing it for a picnic, keep the dressing separate and mix it just before serving.

Fun Fact

💡

In the Masuria region, there is a strong emphasis on fresh, local vegetables and herbs; simple dishes made with young vegetables were traditionally served in the summer as a light meal after working in the fields.

Best for

letni obiad piknik obiad dla dzieci

Tips

🍽️ Serving

Serve with a slice of dark bread or small croutons for adults. For infants and small children, remove the sunflower seeds or blend a small portion of the salad to adjust the consistency.

🥡 Storage

Store in an airtight container in the refrigerator for up to 24 hours. The dressing may cause the lettuce to darken over time — it's best to store the salad and dressing separately and combine them before serving. Do not freeze.

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