Recipe for: Vegetable Salad with Gluten-Free Mayonnaise - photo 1
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Recipe for: Vegetable Salad with Gluten-Free Mayonnaise

Salads Regional Cuisine of Poland 20 min Easy 22 wyświetleń ~16.78 PLN * - (0)
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Description

Traditional Polish vegetable salad with delicate, gluten-free mayonnaise — a classic of the family table with a spring twist: use young potatoes and crunchy pickled cucumbers, and optionally fresh apple for aroma. This is a creamy, slightly tangy salad where sweet carrot and parsley combine with sour cucumber and mustard mayonnaise. It works well as a side dish for roasts, on the holiday table (Easter), at picnics, or in sandwiches. It looks great served in a low bowl, decorated with halved eggs and parsley — the color contrast (orange, green, white) makes it visually appealing.

Ingredients Used

Ingredients (15)

Servings:
4
  • Potatoes 3.3 szt. (~500 g)
  • Carrot 2.5 szt. (~200 g)
  • Celery 150 g
  • Chicken egg 3 szt. (~180 g)
  • Green peas 140 g
  • Pickled cucumber 1.5 szt. (~150 g)
  • Onion 0.5 szt. (~75 g)
  • Mayonnaise 150 g
  • Mustard 10 g
  • Apple cider vinegar 15 ml
  • 🌿 Przyprawy
  • Parsley 100 g
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Apple 0.7 szt. (~120 g)
  • Leafy parsley 15 g
💰 Szacowany koszt dania: ~16.78 PLN (4.20 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the vegetables

1

Wash all the vegetables. If you are using young potatoes, you don't need to peel them — just scrub the skin. Peel the carrot, parsley root, and celery with a vegetable peeler. Peel the onion and trim the ends. Cut the carrot, parsley root, and celery into small cubes about 1 cm on each side (even pieces will ensure even cooking). If the potatoes are small, you can leave them whole or cut them in half; if they are larger, cut them into cubes similar to the other vegetables.

Ingredients: Carrot, Parsley, Celery, Onion
Use a sharp knife and a stable cutting board. A small simple kitchen knife (about 12 cm) makes dicing easier. By cutting evenly, you reduce cooking time and achieve a nice texture for the salad.

Cooking vegetables

2

Place the chopped carrots, parsley, and celery into a medium pot and cover with cold water so that the vegetables are submerged by about 2 cm. Add 3 g of salt. In another pot, place the potatoes and cover with cold water 1–2 cm above the vegetables. Bring both pots to a boil over high heat, then reduce the heat to medium and cook: if you are using young potatoes and the vegetables are chopped finely, cook for 12–15 minutes; if the potatoes are larger, check after 15 minutes. Test with a fork — the vegetable should be soft, the fork should go in easily, but the pieces should not fall apart.

Ingredients: Carrot, Parsley, Celery, Salt
Use a lid to speed up boiling. Cook over medium heat (not full power) so the vegetables don't fall apart. For testing, use a regular fork: if the fork goes in smoothly, the vegetables are ready.

Cooking eggs

3

Place the eggs in a small pot, cover them with cold water so that they are submerged by about 1 cm. Bring to a boil over medium heat, and once boiling, cook for 8–9 minutes for hard-boiled eggs. After this time, immediately transfer the eggs to a bowl of ice-cold water for 5 minutes — this makes peeling easier and stops the cooking process.

Use a slotted spoon to place and remove the eggs to avoid damaging them. If the eggs crack during cooking, you can add a teaspoon of salt to the water, which reduces cracking.

Preparation of toppings

4

Drain the peas thoroughly and leave them to drain in a sieve. Cut the pickled cucumber into small cubes (about 3–5 mm). Chop the onion very finely; if it is sharp, soak it in cold water for 5 minutes and drain. If you are using an apple (optional), remove the core and cut it into small cubes similar to the cucumber.

Ingredients: Green peas, Pickled cucumber, Onion, Apple
Use a strainer to drain the peas and a small bowl for the chopped additions. When cutting the cucumber and apple, keep them the same size as the other ingredients — this is important for eating comfort.

Sauce

5

In a small bowl, combine 150 g of mayonnaise, 10 g of mustard, and 15 g of apple cider vinegar. Add 3 g of salt and 1 g of black pepper. Whisk with a fork or a whisk until you achieve a smooth, uniform emulsion (about 30–45 seconds). Taste and adjust with additional salt or pepper if needed.

Ingredients: Mayonnaise, Mustard, Apple cider vinegar, Salt, Black pepper
Use a metal or silicone whisk or a fork. If the sauce is too thick, add 1–2 teaspoons of vegetable cooking water to thin it out — this will help avoid diluting the flavor.

Mixing and finishing

6

After draining and slightly cooling, compare the sizes of the vegetable cubes and, if necessary, trim larger pieces so that everything is of similar size. Cut the boiled eggs into quarters or cubes. In a large bowl, add the potatoes, carrots, parsley, celery, peas, pickled cucumber, and (optional) apple and onion. Add the prepared dressing and gently mix with a silicone spatula or wooden spoon — this should take 1–2 minutes. The salad should be creamy and well-coated with the dressing, but not runny.

Ingredients: Carrot, Parsley, Celery, Green peas, Pickled cucumber, Apple, Onion, Mayonnaise, Mustard, Salt, Black pepper
Use a large, wide bowl (preferably with a capacity of about 3–4 l). Gently mix from the bottom up to avoid mashing the potatoes. If you want the salad to have a better flavor, let it sit in the fridge for 15–30 minutes before serving.

Decoration and serving

7

Transfer the salad to a low serving bowl. Decorate with halves or quarters of eggs and sprinkle with finely chopped parsley (optional). Serve chilled or at room temperature as a side dish to roasts, cold cuts, or on sandwiches.

Ingredients: leafy parsley
Use a flat bowl so the salad looks nice. If you're serving it at a party, prepare it in advance and chill it — the flavors will blend better.

Fun Fact

💡

Vegetable salad with mayonnaise became popular in Poland in the 20th century and serves as a staple on many holiday tables; in regional versions, apple, celery, or pickled vegetables are sometimes added.

Best for

Wielkanoc piknik rodzinne spotkanie

Tips

🍽️ Serving

Serve chilled (after 15–30 minutes in the fridge) in a low, wide bowl. Decorate with halved eggs and parsley. Prepare a small serving spoon for an aesthetic portioning. If the salad is to be lighter, mix half the amount of mayonnaise with half the amount of gluten-free thick natural yogurt before serving.

🥡 Storage

Store in an airtight container in the refrigerator for up to 48 hours. Freezing is not recommended (it alters the consistency of the vegetables and mayonnaise). Before serving, mix again — the sauce may separate slightly after cooling.

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