Vegetable salad with mayonnaise is a classic Polish dish that combines cooked vegetables, eggs, and canned peas, all enveloped in creamy mayonnaise. Perfect for family gatherings, holidays, or as a side dish for dinner. Its simplicity and rich flavors make it loved by both children and adults.
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Cook the potatoes and carrots in salted water until soft. Drain and cool, then dice finely.
Boil the eggs hard, peel them, and cut them into cubes. Combine with the diced potatoes and carrots.
Add canned peas and diced pickles to the rest of the ingredients.
Mix all the ingredients with mayonnaise. Season with salt and pepper to taste.
Transfer the salad to a serving bowl, garnish with parsley. Chill in the refrigerator before serving.
Vegetable salad, also known as vegetable salad, has its roots in Russia, where it is known as Olivier salad. The first version of this dish was created in the 19th century.
Serve chilled, garnished with fresh herbs. Excellent alongside fresh bread or as a side dish to meats.
Store in the refrigerator for up to 3 days in an airtight container. Do not freeze to maintain the crunchiness of the vegetables.
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