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Vegetable Salad with Mayonnaise (Traditional for Christmas Eve) - photo 1
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Vegetable Salad with Mayonnaise (Traditional for Christmas Eve)

Christmas Eve Dinner Appetizers 90 min Easy 14 wyświetleń ~24.52 PLN - (0)
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Description

Classic vegetable salad with mayonnaise is one of the most recognizable dishes in Polish cuisine, often served during Christmas Eve as an appetizer. It consists of boiled root vegetables, peas, pickles, and eggs, combined with a creamy mayonnaise-mustard sauce. It has a delicate, creamy texture, a sweet-salty taste (thanks to the pickles and apple), and a pleasant chive aroma. It looks aesthetically pleasing on a platter — finely chopped vegetable cubes create a colorful mosaic, and the sauce adds shine. It pairs perfectly with bread, pâté, or as part of a festive table. The recipe is prepared step by step, with precise weights and tips for beginners.

Składniki (14)

Servings:
8
  • Potatoes 5.3 szt.
  • Carrot 3.8 szt.
  • Celeriac 100 g
  • Frozen green peas 200 g
  • Pickled cucumbers 200 g
  • Egg 6 szt.
  • Onion 0.7 szt.
  • Mayonnaise 400 g
  • Mustard 30 g
  • Lemon juice 15 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 4 szczypty
  • ✨ Opcjonalne
  • Apple 0.8 szt.
  • Chives 0.1 pęczków
💰 Szacowany koszt dania: ~24.52 PLN (3.07 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Vegetables

1

Wash the potatoes, carrots, and celery under running water with a vegetable brush. Do not peel them now — cooking with the skin reduces water absorption and prevents them from falling apart. Place all the roots in a large pot (with a capacity of at least 4 liters) and cover them with cold water so that the water covers the vegetables by 2–3 cm. Add 1 pinch of salt (about 1 g). Place the pot over high heat and bring to a boil, then reduce the heat to medium-low and cook uncovered.

Ingredients: Potatoes, Carrot, Celeriac, Salt
Use a large wide pot so that the vegetables cook evenly. Start cooking with cold water — this ensures even heating of the vegetables' centers.
2

Cooking time: potatoes (20–30 minutes depending on size), carrots and celery (20–25 minutes). After 15 minutes, check with a fork: insert the fork into the largest potato — if it goes in easily and the center is soft, the vegetables are ready. If not, continue cooking and check every 3–4 minutes.

Ingredients: Potatoes, Carrot, Celeriac
If the potatoes are large, it's better to cut them in half before cooking. Don't overcook the vegetables — they should be soft but not fall apart when stirring.
3

When the vegetables are soft, drain them in a colander and immediately rinse with cold water or transfer to a bowl with very cold water and ice (about 5 minutes). This will stop the cooking process and make it easier to peel the skin off the potatoes.

Ingredients: Potatoes, Carrot, Celeriac
Use a colander and a large bowl of water. A cold bath also makes peeling easier — the skin should come off easily under finger pressure.

Eggs

4

Place the eggs in a separate pot, cover them with cold water so that the water is 2 cm above the eggs. Bring to a boil, then cook over medium heat for 10 minutes starting from the moment it boils (this will give you hard-boiled eggs). After cooking, transfer the eggs to cold water and chill for 5–10 minutes to stop the cooking process and make peeling easier.

Ingredients: Egg
Use a slotted spoon to remove the eggs so they don't crack against the bottom of the pot. A cooking time of 10 minutes gives a firm, hard yolk.

Peas

5

In a small pot, bring water to a boil. Add the frozen peas and cook for 3–4 minutes from the moment it comes back to a boil — the peas should be soft but firm. Drain and rinse with cold water to preserve the color and prevent them from becoming mushy.

Ingredients: Frozen green peas
Do not fully defrost the peas before cooking — directly from the freezer to boiling water. A short cooking time prevents fading and falling apart.

Preparation of ingredients

6

Peel the chilled potatoes, carrot, and celery. Cut all the vegetables, as well as the cucumbers and (optionally) the apple, into small cubes measuring 5–8 mm on each side — uniform size will ensure a nice texture for the salad. Finely chop the onion and chives (if using). Peel and dice the eggs into small cubes.

Ingredients: Potatoes, Carrot, Celeriac, Pickled cucumbers, Apple, Onion, Egg, Chives
Use a sharp kitchen knife and a cutting board. When cutting the potatoes, keep the pieces even — smaller pieces absorb the sauce better, but if they are too small, they may fall apart.

Sauce

7

In a large bowl, combine mayonnaise (400 g), mustard (30 g), and lemon juice (15 ml). Mix with a spoon or spatula until you achieve a smooth, creamy consistency. Season with salt (2 g to start) and freshly ground black pepper (1 g), mix well and taste — adjust seasoning if necessary.

Ingredients: Mayonnaise, Mustard, Lemon juice, Salt, Black pepper
Use a large, wide bowl (at least 3 liters) to easily mix the ingredients without splattering. If you want a lighter version, reduce the amount of mayonnaise and add 50–100 g of natural yogurt (optional).

Assembly

8

Add the chopped potatoes, carrot, celery, peas, pickles, apple (if using), onion, and eggs to the bowl with the dressing. Gently mix with a spatula or large spoon, lifting the ingredients from the bottom — mix briefly (about 1–2 minutes) to avoid mashing the potatoes. Check the taste and add salt if needed (up to 1 g more) or add pepper.

Ingredients: Mayonnaise, Potatoes, Carrot, Celeriac, Frozen green peas, Pickled cucumbers, Apple, Onion, Egg
Use a silicone spatula or a large wooden spoon — gently mix by sliding the tool under the ingredients and 'folding' them over the top instead of stirring vigorously.

Cooling and serving

9

Cover the bowl with plastic wrap and place it in the refrigerator for at least 1 hour, preferably for 2–4 hours — chilling allows the flavors of the sauce and vegetables to meld. Before serving, sprinkle with finely chopped chives (10 g) and optionally a bit of extra pepper.

Ingredients: Chives
Prepare the salad in advance (even a day ahead) — it will have the best flavor then. Store it in a closed container to prevent it from absorbing odors from the fridge.

Serving

10

Before serving, take the salad out of the refrigerator 10–15 minutes in advance so it is not too cold. Transfer to a decorative platter or salad bowl, smooth the top, and garnish with parsley leaves or chives. Serve as an appetizer in portions of 120–150 g per person or as a side dish to other Christmas dishes.

Ingredients: Mayonnaise, Chives
Use a wide platter for an aesthetic presentation. If the salad is too thick, you can add 1–2 tablespoons of mayonnaise or 20–30 ml of yogurt, mixing thoroughly.

Fun Fact

💡

Vegetable salad became popular in Poland in the 20th century and has its roots in vegetable salad from Western Europe; on the holiday table, it is often modified with local additions such as apple, celery, or peas.

Best for

Wigilia Święta Bożego Narodzenia Rodzinne przyjęcia

Tips

🍽️ Serving

Serve slightly chilled; garnish with chives or parsley. For a variety of textures, you can add a small amount of toasted walnuts just before serving (optional). It pairs perfectly with bread, cold cuts, and pâtés.

🥡 Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Do not freeze — mayonnaise and vegetables lose their texture when frozen. Before serving again, gently mix and possibly adjust the consistency by adding a small amount of mayonnaise or yogurt.

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