Recipe for: Warm Vegetable Salad with Young Peas and Dill - photo 1
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Recipe for: Warm Vegetable Salad with Young Peas and Dill

Salads Regional Cuisine of Poland 20 min Easy 22 wyświetleń ~16.93 PLN - (0)
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Description

A warm version of the classic vegetable salad: slightly warm boiled potatoes, carrots, and celery combined with green peas, hard-boiled eggs, pickled cucumber, and pieces of apple. All dressed with a creamy mayonnaise-mustard dressing, gently thinned with lemon juice and canola oil, creating a fresh, slightly tangy contrast. The dish has a homemade, rustic character, and serving it warm enhances the aromas of the vegetables — perfect for a quick family lunch or as an appetizer at a party. Visually: warm, slightly glossy pieces of vegetables with green peas, slices of egg, and dill leaves.

Ingredients Used

Ingredients (16)

Servings:
4
  • Potatoes 4 szt. (~600 g)
  • Carrot 2.5 szt. (~200 g)
  • Celery root 150 g
  • Frozen peas 200 g
  • Chicken egg 3 szt. (~180 g)
  • Pickled cucumber 1.5 szt. (~150 g)
  • Apple 0.8 szt. (~150 g)
  • Red onion 150 g
  • Mayonnaise 100 g
  • Mustard 10 g
  • Rapeseed oil 15 g
  • Lemon juice 15 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Dill 1.5 pęczki (~30 g)
  • Chives 0.3 pęczków (~30 g)
💰 Szacowany koszt dania: ~16.93 PLN (4.23 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Vegetables

1

Preparing the vegetables: peel the potatoes, carrots, and root celery. Cut each vegetable into cubes about 1–1.5 cm (uniform size will ensure even cooking). Place the chopped vegetables in a large pot and cover them with cold water so that the water covers them by about 2 cm.

Ingredients: Carrot, Celery root
Use a large pot with a capacity of at least 3 l and a sharp knife or food processor. Chunks of 1–1.5 cm will allow the vegetables to cook in 10–15 minutes. Avoid pieces that are too large, as they will take longer to cook.
2

Cooking vegetables: place a pot over medium heat and bring to a boil. Reduce the heat to a gentle simmer and cook for 10–15 minutes, until the vegetables are tender — check with a fork: the fork should go into the potato with slight resistance, but not mash it completely.

Ingredients: Carrot, Celery root
Start counting the time from when the water begins to boil. If you are using smaller pieces, check after 10 minutes. Use a fork to test for tenderness.
3

While the root vegetables are cooking, boil the eggs: place the eggs in a small pot, cover with cold water, bring to a boil, and cook for 9–10 minutes over medium heat for hard-boiled eggs. After cooking, immediately rinse with cold water and set aside to cool.

Use a spoon to carefully place and remove the eggs to avoid cracking. A cold bath will make peeling the shells easier.
4

Blanching the peas: when the root vegetables are almost tender (after about 8–10 minutes), drain the pots and add the frozen peas to a small pot of boiling water for 2–3 minutes (if fresh, 1–2 minutes). After this time, drain the peas and rinse with cold water to stop the cooking — the peas should be firm and bright green.

Ingredients: Frozen peas
Blanching preserves color and fresh flavor. Use a strainer and a bowl of cold water or ice cubes if you want to quickly stop the cooking process.

Dressing

5

Sautéing the onion: chop the red onion into small cubes. Heat a pan (preferably 24–26 cm) with 1 tablespoon of rapeseed oil over medium heat. Sauté the onion for 3–4 minutes until it becomes translucent and soft — do not brown it too much, it just needs to soften.

Ingredients: Red onion, Rapeseed oil
Use a non-stick or cast iron skillet. A wooden spatula will help stir without scratching the coating. Too high a temperature will burn the onion and add bitterness.
6

Prepare the dressing: in a bowl, combine mayonnaise, mustard, and lemon juice. Add 1 tablespoon of rapeseed oil and 1–2 pinches of salt and pepper. Mix vigorously with a fork or a small whisk until the dressing becomes smooth; if it seems too thick, add 1–2 tablespoons of warm vegetable cooking water to thin it out.

Ingredients: Mayonnaise, Mustard, Lemon juice, Rapeseed oil, Salt, Black pepper
Use a small bowl and a whisk or fork for mixing. By adding the water from cooking the vegetables, you will preserve the flavor and avoid clumpy mayonnaise.

Assembly and serving

7

Combine the ingredients: drain the cooked vegetables (if the water is not needed, leave them slightly moist), place them in a large bowl. Add the sautéed onion, blanched peas, diced pickles, chopped apple, and quartered and sliced eggs. Drizzle with warm dressing and gently mix so that the pieces do not break apart — stir 6–8 times with a spatula until the ingredients are combined and the dressing evenly coats the vegetables.

Ingredients: Carrot, Celery root, Frozen peas, Red onion, Pickled cucumber, Apple, Mayonnaise, Mustard, Salt, Black pepper
Use a large, wide bowl and a wooden or silicone spatula. Stir gently when the vegetables are hot — too vigorous stirring will mash the potatoes.
8

Seasoning and finishing: taste the salad and season with salt and pepper to your liking. Sprinkle with finely chopped dill and/or chives. Serve immediately while the salad is still slightly warm — the aromas will be most intense.

Ingredients: Dill, Chives, Salt, Black pepper
Chop the dill very finely so it doesn't overpower the flavor. If you plan to serve the salad later, wait to add the fresh herbs until the last moment.

Fun Fact

💡

The traditional vegetable salad has its roots in the court cuisine of 19th century Europe, where vegetables were cooked separately and combined with rich sauces. Serving it warm restores the original aromas of the cooked vegetables.

Best for

rodzinny obiad przyjęcie wiosenne świąteczne stoły w wersji lżejszej

Tips

🍽️ Serving

Serve in shallow plates, sprinkled with fresh dill and slices of egg. Dark country bread or sourdough bread pairs well with the salad. If you want a lighter version, replace half of the mayonnaise with thick natural yogurt.

🥡 Storage

Store in an airtight container in the refrigerator for up to 48 hours. It tastes best served warm; gently reheat in a pan over low heat (1–3 minutes), stirring to avoid crushing the vegetables. Freezing is not recommended due to the mayonnaise and the texture of the vegetables.

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