Easter vegetable salad with mayonnaise and a horseradish twist - photo 1
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Easter vegetable salad with mayonnaise and a horseradish twist

Salads Easter 90 min Medium 27 wyświetleń ~24.43 PLN - (0)
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Description

Classic Polish vegetable salad, presented here in a spring, Easter version: boiled root vegetables combined with peas, eggs, and pickled cucumber, with creamy mayonnaise enhanced by a touch of mustard and horseradish. The dish has a creamy, moist texture, a slightly tangy note from the apple and cucumber, and distinct festive hints of horseradish. Perfect as an appetizer on the Easter table, it pairs well with white sausage, roasted pork loin, or as a side for ham sandwiches. Served on a decorative platter and garnished with sorrel and dill, it looks rustic and fresh.

Ingredients Used

Ingredients (16)

Servings:
6
  • Potatoes 4 szt. (~600 g)
  • Carrot 2.5 szt. (~200 g)
  • Celery 150 g
  • Green peas 200 g
  • Chicken egg 6 szt. (~360 g)
  • Pickled cucumber 2 szt. (~200 g)
  • Apple 0.8 szt. (~150 g)
  • Onion 1 szt. (~150 g)
  • Mayonnaise 200 g
  • Mustard 15 g
  • 🌿 Przyprawy
  • Parsley 100 g
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Grated horseradish 30 g
  • Sorrel 30 g
  • Dill 1.5 pęczki (~30 g)
💰 Szacowany koszt dania: ~24.43 PLN (4.07 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Vegetables

1

Wash the potatoes, carrots, parsley root, and celery under cold running water, scrubbing with a brush if necessary. Place all the roots in a large pot so that the vegetables lie in a single layer and are whole — cooking them whole will prevent excessive loss of flavor. Cover with cold water so that the water level is about 2 cm above the vegetables. Add 3 g of salt (1/3 teaspoon) to the water. Bring to a boil over high heat, then reduce the heat, partially cover, and cook: potatoes for about 20-25 minutes (depending on size), carrots, parsley root, and celery for 20-25 minutes — the vegetables are ready when a fork goes in smoothly, but they do not fall apart.

Ingredients: Carrot, Parsley, Celery, Salt
Use a large, heavy pot (min. 4 l) and a lid. Check the softness of the vegetables with a fork every 5 minutes towards the end of cooking. Do not overcook — the salad should have pieces, not a puree.
2

After cooking, drain the vegetables into a colander and rinse with cold water or transfer them to a bowl of ice-cold water (cooling will stop the cooking process and make peeling easier). Set aside to cool for 10-15 minutes until the vegetables are at a touchable temperature.

Ingredients: Carrot, Parsley, Celery
If you want to save time, put the vegetables directly into ice water (known as shocking). Use tongs to remove the hot vegetables.
4

Peel the cooled potatoes, carrot, parsley root, and celery. Cut all the vegetables into small cubes with a side of about 5-7 mm — uniform size will ensure even blending of flavors and the aesthetics of the salad.

Ingredients: Carrot, Parsley, Celery
Use a sharp knife and a stable cutting board. If you don't feel confident in chopping, first cut the vegetables into slices, then strips, and then dice.

Eggs

3

In the meantime, place the eggs in a medium pot, cover with cold water by 2-3 cm, and bring to a boil. Cook over medium heat for 8 minutes from the moment the water boils (this will give you hard-boiled eggs with a creamy yolk). Then transfer the eggs to cold water and cool for 5 minutes.

Use a slotted spoon to carefully place and remove the eggs. If the eggs are fresh, they will be easier to peel after cooling if you gently tap the shell and start peeling from the wider end.

Additions

5

Dice the pickled cucumbers into small cubes (just like the apple — remove any seeds and cube). Dice the onion finely. If you are using frozen peas — blanch them for 2 minutes in boiling water and immediately transfer to cold water, drain, and cool.

Ingredients: Pickled cucumber, Apple, Onion, Green peas
Use a grater with large holes only if you want very fine pieces; cubes hold better in the salad. If you don't want sharp onion, pour boiling water or milk over it for 5 minutes, then drain.

Sauce

6

In a large bowl, combine mayonnaise (200 g) with mustard (15 g). If you are using horseradish (optional 30 g), add a teaspoon of horseradish now and mix thoroughly until smooth. Season with a pinch of salt (max 2 g) and black pepper (1-2 pinches), stirring until you achieve a uniform taste. Taste the sauce — it should be creamy, slightly spicy, and not too heavy.

Ingredients: Mayonnaise, Mustard, Grated horseradish, Salt, Black pepper
Use a silicone spatula or a wooden spoon. If the sauce seems too thick, thin it out with 1 tablespoon of water (15 ml) or lemon juice. Additionally, you can add more horseradish if you prefer a spicier taste (optional ingredient: grated horseradish).

Mixing and finishing

7

In a large bowl, transfer the chopped vegetables (potato, carrot, parsley, celery), add peas, chopped cucumbers, apple, and onion. Gently mix with a wooden spoon to evenly distribute the ingredients. Add grated or diced eggs (you can leave a few slices for decoration). Pour in the prepared dressing and gently combine everything, mixing from the bottom up — the salad should be well coated but not "swimming" in the dressing. Taste and season with salt and pepper if needed.

Ingredients: Carrot, Parsley, Celery, Green peas, Pickled cucumber, Apple, Onion, Mayonnaise, Mustard
Use a large, wide bowl (min. 3 l), mix gently to avoid mashing the potatoes. If the salad will be served later, it's better to add the dressing just before serving to prevent it from becoming too soft.

Finishing

8

Transfer the salad to a serving platter or bowl. Garnish with sorrel leaves and chopped dill (both ingredients are optional) as well as slices of the remaining eggs. Set aside in the refrigerator for at least 60 minutes to allow the flavors to meld — ideally 2-4 hours.

Ingredients: sorrel, Dill
For cooling, use a covered bowl with plastic wrap or a lid. If the salad sits for more than 24 hours, the mayonnaise may absorb water from the vegetables — in that case, gently mix before serving and possibly add a bit of fresh mayonnaise.

Alternatives

9

If you want a lighter version, mix 100 g of mayonnaise with 100 g of thick natural yogurt or buttermilk (substitute all or half of the mayonnaise). For a vegan version, use vegan mayonnaise and omit the eggs; you can enhance the flavor by adding dill and a bit of lemon juice.

Ingredients: Mayonnaise
Alternatives are optional — if you are using yogurt, check the spiciness of the mustard, as it may be more pronounced.

Fun Fact

💡

Vegetable salad became popular in Poland after World War II as a universal holiday dish; the simple composition of vegetables and mayonnaise has many local variations and still graces holiday tables.

Best for

Wielkanoc Rodzinne śniadanie Piknik

Tips

🍽️ Serving

Serve chilled on a large platter, garnished with slices of eggs, sorrel leaves, and chopped dill. It pairs well with white sausage, cold cuts, and fresh bread. For a gathering, prepare the salad in advance (preferably the day before), but add the decorations just before serving.

🥡 Storage

Store in an airtight container in the refrigerator for up to 3 days. Before serving, gently mix. Do not freeze — the mayonnaise will change texture after thawing.

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