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Vegetable Salad (Christmas Version) - photo 1
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Vegetable Salad (Christmas Version)

Christmas Eve Dinner Salads 90 min Easy 22 wyświetleń ~28.53 PLN - (0)
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Description

Traditional Polish vegetable salad is a creamy mixture of finely chopped root vegetables, eggs, peas, and pickles combined with mayonnaise and mustard. This classic dish for Christmas Eve is hearty, delicately flavored, and visually appealing due to the colorful vegetable cubes. The salad pairs well with other Christmas Eve dishes and can be served in a large bowl or plated as one of the courses. After chilling, the flavors meld together, the texture is creamy, and the crunchy elements (cucumber, apple) add freshness. The recipe is described step by step, with precise instructions and times — so that even beginners can prepare it with confidence.

Składniki (16)

Servings:
8
  • Potato 5.3 szt.
  • Carrot 3.8 szt.
  • Parsley (root) 150 g
  • Celeriac 200 g
  • Egg 4 szt.
  • Drained canned peas 200 g
  • Pickled cucumber 200 g
  • Apple 0.8 szt.
  • Onion 0.5 szt.
  • Mayonnaise 250 g
  • Mustard 30 g
  • Lemon juice 10 ml
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • Black pepper 4 szczypty
  • ✨ Opcjonalne
  • Fresh dill 1.5 pęczki
  • Chives 0.3 pęczków
💰 Szacowany koszt dania: ~28.53 PLN (3.57 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Vegetables - preparation

1

Wash all the vegetables. Peel the potatoes, carrots, parsley root, and celeriac. On a cutting board, use a sharp knife and a vegetable peeler. Cut the vegetables into even cubes about 1–1.5 cm on each side (a consistent size will ensure even cooking and a nice appearance for the salad). Allocate 10–15 minutes for this.

Ingredients: Potato, Carrot, Parsley (root), Celeriac
Use a sharp, large cutting board and a good chef's knife. Ensure even cubes — that's the key to a nice appearance. If you have a mandoline with adjustable cube settings, you can use it, but check the dimensions.

Vegetables - cooking

2

Place the chopped potatoes, carrots, parsley, and celery in a large pot. Cover with cold water so that the water is about 2 cm above the vegetables. Add 3 g of salt (part of the prepared 5 g). Put the pot over high heat and bring to a boil. When the water starts to boil, reduce the heat to medium and cook for 12–18 minutes (the time depends on the size of the cubes) — check with a fork: the fork should go into the potato and carrot easily, without resistance. The vegetables should not fall apart. After cooking, drain the vegetables in a colander and quickly spread them on a baking sheet or large platter to cool quickly to room temperature (15–20 minutes).

Ingredients: Potato, Carrot, Parsley (root), Celeriac, Salt
Use a large pot (at least 4–5 l) and a colander. Do not cook the vegetables for too long — you can check their softness with a fork. Quickly spreading them on a baking sheet will stop further cooking and prevent the pieces from falling apart.

Eggs

3

Place the eggs in a small pot in a single layer, cover with cold water so that it is about 2 cm above the eggs. Set over medium heat, bring to a boil, then reduce the heat and simmer for 8–9 minutes for hard-boiled eggs. Once cooked, transfer the eggs with a slotted spoon to a bowl of very cold water (or ice) for 5–10 minutes to stop the cooking process and make peeling easier. Peel and dice into small cubes (about 5–8 mm).

Ingredients: Egg
Use a timer — cooking time is key for a nice yolk. Cooling in cold water makes peeling much easier. If the eggs are very fresh, peeling can be more difficult — slightly older eggs peel more easily.

Peas

4

If you are using canned peas, drain them in a sieve and rinse with cold water, allowing them to drain well (2–3 minutes). If you are using frozen peas — blanch them in boiling water for 2–3 minutes, then shock them in cold water, drain, and cool.

Ingredients: Drained canned peas
Use a strainer to drain. Well-drained peas will not dilute the salad.

Cutting the remaining ingredients

5

Chop the pickled cucumbers, apple, and peeled onion into small cubes about 5–8 mm on each side (similar in size to the chopped eggs). If the apple starts to darken, drizzle it with a little lemon juice (use the prepared 10 ml). After chopping, transfer the ingredients to a large mixing bowl.

Ingredients: Pickled cucumber, Apple, Onion, Lemon juice
Maintain a consistent cube size for aesthetics and even distribution of flavors. If the onion is too sharp, soak it in cold water for 5 minutes, drain, and add to the salad.

Mixing and seasoning

6

When all the ingredients (root vegetables, eggs, peas, cucumber, apple, onion) have cooled to room temperature, place them in a large mixing bowl. Add mayonnaise (250 g), mustard (30 g), the remaining salt (2 g), and pepper (2 g). Gently mix with a wooden spoon or silicone spatula for 1–2 minutes, ensuring each piece is evenly coated with the dressing. The consistency should be creamy — the sauce should not be too runny or dry; the mayonnaise should coat the pieces but not create large puddles.

Ingredients: Potato, Carrot, Parsley (root), Celeriac, Egg, Drained canned peas, Pickled cucumber, Apple, Onion, Mayonnaise, Mustard, Salt, Black pepper, Lemon juice
Use a large, wide bowl (min. 3–4 l) and a wooden spoon or spatula. Mix gently to avoid mashing the potatoes — if you want a lighter salad, you can add 30–50 g of natural yogurt, but this will change the traditional flavor.

Additions and flavor adjustment

7

Taste the salad and adjust the seasoning: add more salt, pepper, mustard, or lemon juice to your liking. If you are using fresh herbs (dill/chives), chop them finely and add 1–2 tablespoons to the salad or sprinkle them just before serving. Additionally, you can add finely chopped parsley for freshness.

Ingredients: Fresh dill, Chives, Salt, Black pepper, Lemon juice
Seasoning at the end is important — the flavors in the salad will deepen after chilling. If you oversalt, you can add a bit of extra potatoes or yogurt to balance the taste.

Cooling and serving

8

Cover the bowl with plastic wrap and place it in the refrigerator for at least 2–4 hours (preferably overnight) — this allows the flavors to meld. Serve well chilled in a large salad bowl or in portions, garnished with fresh dill and chives just before serving.

Ingredients: Fresh dill, Chives
Use a clear salad bowl to make it look attractive on the Christmas table. Do not keep the salad at room temperature for longer than 2 hours due to the mayonnaise and eggs.

Fun Fact

💡

Vegetable salad appeared in Poland as a popular home dish in the 20th century — earlier versions were simpler, and it was only the addition of mayonnaise and eggs that made it richer. In the Christmas version, meat is often omitted, and it is served alongside other meatless dishes.

Best for

Wigilia Impreza rodzinna Święta i zimowe bankiety

Tips

🍽️ Serving

Serve well chilled, garnished with fresh dill and chopped chives. It can be served in a large bowl in the center of the table or spooned into small portions on plates. It pairs well with whole grain bread and lemon wedges.

🥡 Storage

Store in the refrigerator in an airtight container for up to 3 days. Do not rely on long-term storage due to the mayonnaise and eggs. Before serving, gently mix again; if the salad becomes dry over time, add 1–2 tablespoons of mayonnaise or plain yogurt and mix.

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