Recipe for: Vegetable Salad (Traditional) - photo 1
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Recipe for: Vegetable Salad (Traditional)

Salads Regional Cuisine of Poland 30 min Easy 4 wyświetleń ~21.15 PLN - (0)
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Description

Classic Polish vegetable salad is a creamy mixture of cooked vegetables, eggs, pickled cucumber, and apple combined with mayonnaise and a touch of mustard. It comes from the home cooking of Poland — appearing on both holiday and everyday tables. It has a contrast of textures: soft potatoes and carrots, firm peas, crunchy pickled cucumber, and juicy apple. The taste is mildly sour thanks to the cucumber and apple, with a delicate hint of mustard; visually, it features a creamy, light yellow mass with green accents. Serve chilled as a side dish to meat dishes, on sandwiches, or as a standalone snack. The recipe includes step-by-step instructions on how to cook the vegetables, dice them, and achieve the right consistency so that a beginner can achieve the perfect result.

Ingredients Used

Ingredients (13)

Servings:
6
  • Potatoes 4 szt. (~600 g)
  • Carrot 2.5 szt. (~200 g)
  • Green peas 200 g
  • Chicken egg 3 szt. (~180 g)
  • Pickled cucumber 1.5 szt. (~150 g)
  • Apple 0.8 szt. (~150 g)
  • Onion 1 szt. (~150 g)
  • Mayonnaise 200 g
  • Mustard 20 g
  • 🌿 Przyprawy
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Parsley 1 pęczek (~30 g)
  • Natural yogurt 100 g
💰 Szacowany koszt dania: ~21.15 PLN (3.53 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Vegetables

1

Prepare the vegetables for cooking. Wash the potatoes and carrots with a brush under running water, peel them with a peeler. Cut the potatoes into quarters, and the carrots into thick slices (about 1.5 cm) — this will speed up and even out the cooking. Place the potatoes and carrots in a large pot, cover with cold water so that the water covers the vegetables by about 2 cm, and lightly salt (about 1 teaspoon = 5 g — do not add all the salt intended for the salad).

Ingredients: Carrot, Salt
Use a large pot (at least 3 l) with a lid. Cold water will ensure even cooking of the vegetables. If you don't have a peeler, use a knife, but be careful with your fingers.
2

Bring water to a boil over high heat, cover with a lid, reduce heat to medium, and cook for 15–20 minutes. Check the tenderness of the potatoes with a fork starting at the 15-minute mark: insert the fork into a potato — if it goes in easily and comes out without resistance, the potatoes are done. The carrots should be tender but not overcooked.

Ingredients: Carrot
The cooking time depends on the size of the pieces — smaller pieces cook faster. Do not stir too vigorously to avoid breaking the potatoes.
3

In the meantime, boil the eggs: place the eggs in a small pot, cover them with cold water by 2 cm, bring to a boil, and once boiling, cook for 9–10 minutes. After cooking, drain the hot water and immediately cover the eggs with cold water with ice or very cold tap water for 5 minutes — this makes them easier to peel and the yolks will be uniform.

Use a small pot and a spoon to gently lower the eggs into boiling water. Cooling prevents a green coating around the yolk.

Additions

4

If you are using frozen peas — toss them into boiling salted water for 3–4 minutes until bright and tender; if you are using canned peas — drain them from the liquid and rinse under cold water. Drain thoroughly and set aside to cool.

Ingredients: Green peas
For cooking peas, use a small saucepan. Do not cook for too long — overcooked peas will lose their color and texture.

Slicing

5

After cooking, drain the potatoes and carrots and rinse them with cold water to stop the cooking process. Leave to cool completely. Peel the cooked potatoes and carrots (if still warm, wait until they are cool). Then, dice the potatoes, carrots, pickled cucumber, apple, and onion into small cubes — each piece about 5 mm. Cut the eggs into smaller pieces or also into cubes. Uniform cubes will ensure even distribution of flavors and an aesthetic appearance.

Ingredients: Carrot, Pickled cucumber, Apple, Onion
Use a sharp knife and a cutting board. If you're worried about the size of the cubes, first draw slices on the vegetable, then strips, and then cubes. Chilled vegetables are easier to cut.

Mixing and seasoning

6

In a large bowl, combine the chopped potatoes, carrot, peas, eggs, cucumber, apple, and onion. Add mayonnaise and mustard. Gently mix with a wooden spoon or silicone spatula, ensuring the ingredients are evenly coated but not mashed. Taste and season with salt and pepper to your liking — add a little at a time (starting with 1–2 pinches of salt), mix, and taste again.

Ingredients: Carrot, Green peas, Pickled cucumber, Apple, Onion, Mayonnaise, Mustard, Salt, Black pepper, Natural yogurt
Use a large, deep bowl (min. 3 l). Gently mix from the bottom up to avoid breaking the potatoes. If the salad seems too thick, add 1–2 tablespoons of natural yogurt (optional).

Cooling and refining the flavor

7

Cover the bowl with plastic wrap and chill the salad in the refrigerator for at least 30 minutes — this will allow the ingredients to meld and the flavors to harmonize. After removing, taste again and add salt or pepper if needed.

Ingredients: Mayonnaise, Salt, Black pepper
Chilling enhances the flavor; if you're preparing a salad for the holidays, you can chill it for even 2–3 hours. Do not leave the salad at room temperature for longer than 2 hours due to the mayonnaise and eggs.

Serving

8

Before serving, gently mix the salad again, transfer it to a platter or salad bowl. Sprinkle with finely chopped parsley for color and freshness (optional). Serve chilled as a side dish to roasts, cold cuts, eggs, and on sandwiches.

Ingredients: Parsley, Mayonnaise
Use a flat platter to present the salad nicely; decorate just before serving to prevent the herbs from wilting.

Fun Fact

💡

Vegetable salad appeared in Polish homes in the 19th-20th century as a simple way to use root vegetables out of season and quickly became a symbol of family celebrations. In different regions of Poland, peas, apple, or even pickled beets are added to it.

Best for

Wielkanoc Boże Narodzenie przyjęcie rodzinne kanapki na śniadanie

Tips

🍽️ Serving

Serve well chilled; to prevent the salad from being bland, add some freshly chopped apple and pickled cucumber just before serving. For a lighter version, replace 1/3 of the mayonnaise with natural yogurt. Serve with good whole grain bread or as a side dish to baked ham.

🥡 Storage

Store in a closed container in the refrigerator for up to 48 hours. Mix again before serving. Do not freeze — mayonnaise and eggs lose their consistency after thawing.

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