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

Salads Additions 20 min Easy 6 wyświetleń ~20.14 PLN - (0)
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Description

Classic Polish vegetable salad with mayonnaise is a cold appetizer made from cooked root vegetables, eggs, pickled cucumber, and canned peas, all combined with creamy mayonnaise and a touch of mustard. The dish has a velvety, slightly tangy note thanks to the pickled cucumber, crunchy accents from the onion, and freshness (optional) from the apple and chives. The salad works great as a side dish for the holiday table, for classic compote-picnic lunches, and as a cold snack for sandwiches. Visually, it presents as a creamy mixture with visible cubes of vegetables and green accents from the peas and chives.

Ingredients Used

Ingredients (14)

Servings:
6
  • Potatoes 4 szt. (~600 g)
  • Carrot 2.5 szt. (~200 g)
  • Celery 150 g
  • Chicken egg 4 szt. (~240 g)
  • Pickled cucumber 1.5 szt. (~150 g)
  • Canned peas 200 g
  • Onion 0.5 szt. (~75 g)
  • Mayonnaise 200 g
  • Mustard 15 g
  • 🌿 Przyprawy
  • Parsley 100 g
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Apple 0.8 szt. (~150 g)
  • Chives 0.3 pęczków (~30 g)
💰 Szacowany koszt dania: ~20.14 PLN (3.36 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Vegetables

1

Wash all the vegetables: potato, carrot, parsley root, celery. Peel them with a vegetable peeler, dry with a paper towel. Cut into similarly sized pieces of about 3-4 cm (this will speed up and even out the cooking time). Place the vegetables in a large pot and cover with cold water so that they are submerged by about 2 fingers. Add 1/2 teaspoon of salt (about 2-3 g).

Ingredients: Carrot, Parsley, Celery, Salt
Use a large pot with a thick bottom to ensure the vegetables cook evenly. Cutting them into pieces of similar size is the most important step for even cooking.
2

Place a pot over high heat and bring to a boil. When the water starts to boil, reduce the heat to medium and cook uncovered for 15-20 minutes, until the vegetables are tender: check with a fork — it should easily pierce the potato and carrot. Do not cook too long to avoid the vegetables falling apart.

Ingredients: Carrot, Parsley, Celery
It's best to start timing from the moment of boiling. If the potatoes are young and small, the time may be 12-15 minutes. Use a fork to check for tenderness.

Eggs

3

In a separate pot, place the egg and cover it with cold water so that the water is 2 cm above it. Bring to a boil over high heat, then reduce the heat to medium and cook for 9-10 minutes for a hard yolk. After cooking, drain the hot water and immediately cover the eggs with cold water to stop the cooking process. Set aside to cool.

Use a slotted spoon to gently place and remove the eggs from the boiling water to prevent them from cracking. Cooling in cold water makes peeling easier.

Cooling and preparing the ingredients

4

After draining the vegetables, rinse them with cold water or place them in a bowl of cold water for a moment to cool them down quickly and prevent them from releasing too much starch. Set aside to cool to room temperature. Peel the cooked vegetables and cut them into small, even cubes of about 5 mm. Peel and dice the eggs into small cubes. Open the can of peas, drain, and rinse under cold water. Cut the pickled cucumber into small cubes. If you are using onion and apple: finely chop the onion, peel the apple, remove the core, and cut it into small cubes.

Ingredients: Carrot, Parsley, Celery, Canned peas, Pickled cucumber, Onion, Apple
Use a sharp chef's knife and a cutting board. Even, small cubes will ensure a nice appearance and an even distribution of flavors. If the onion is sharp, soak it in cold water for 5 minutes before adding and drain.

Sauce and mixing

5

In a large, wide bowl, place mayonnaise (200 g) and add mustard (15 g). Mix with a spoon or spatula until the color is uniform. Add salt (to taste, start with 1-2 g) and black pepper (about 1 g). Then add the chopped vegetables, eggs, drained peas, and pickled cucumber. Gently mix with a spatula or large spoon to keep the cubes intact and not fall apart. Taste and adjust seasoning with salt/pepper if needed.

Ingredients: Mayonnaise, Mustard, Salt, Black pepper, Carrot, Parsley, Celery, Canned peas, Pickled cucumber, Onion
Use a wide bowl (minimum diameter 24 cm), it's better to mix with a silicone spatula or a wooden spoon, avoid mixing too vigorously as the vegetables will break apart. If the sauce seems too thick, you can add 1-2 tablespoons of pickle juice (from the pickles used in the salad) — this addition is optional.

Finishing

6

Transfer the salad to a serving bowl or an airtight container. If you are using chives, chop them finely and sprinkle on top. You can chill the salad in the refrigerator for 30-60 minutes – the flavors will meld and the salad will develop a fuller aroma. Before serving, gently mix again and season to taste if necessary.

Ingredients: Chives, Apple
For cooling, use a covered container or plastic wrap. It's best to serve the salad slightly chilled, not ice cold.

Fun Fact

💡

Vegetable salad is a classic holiday and party side dish in Poland since the mid-20th century; its easily modifiable recipe has made it so that almost every family has its own version of this dish.

Best for

święta piknik przyjęcie rodzinne

Tips

🍽️ Serving

Serve slightly chilled in a medium-sized bowl, garnished with green chives and a few slices of pickled cucumber. It pairs wonderfully with baked fish, cold cuts, and dark bread. For a lighter version, mix mayonnaise with natural yogurt in a 1:1 ratio.

🥡 Storage

Store in an airtight container in the refrigerator for up to 3 days. Freezing the salad is not recommended due to the structure of the mayonnaise and vegetables. After removing from the refrigerator, gently mix and let sit for 10-15 minutes at room temperature before serving to allow the flavors to develop.

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