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Recipe for: Vegetable Salad with Mayonnaise (May Day Version)

Salads May Day 60 min Easy 7 wyświetleń ~25.29 PLN - (0)
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Description

Classic vegetable salad with mayonnaise, perfect for a May Day table — creamy, slightly tangy from pickled cucumber and lemon juice, with a delicate hint of mustard and fresh dill (optional). The dish combines cooked root vegetables with green peas and eggs, while the addition of apple brings a pleasant sweetness and crunch. It pairs wonderfully with whole grain bread, grilled pork neck, or as a standalone snack at a picnic. The salad is hearty, visually appealing, and easy to prepare in larger quantities — ideal for outdoor gatherings.

Ingredients Used

Ingredients (17)

Servings:
6
  • Potatoes 4 szt. (~600 g)
  • Carrot 2.5 szt. (~200 g)
  • Celery 150 g
  • Canned peas 200 g
  • Chicken egg 4 szt. (~240 g)
  • Pickled cucumber 1.6 szt. (~160 g)
  • Onion 1 szt. (~150 g)
  • Apple 0.8 szt. (~150 g)
  • Mayonnaise 200 g
  • Mustard 30 g
  • Lemon juice 20 ml
  • Rapeseed oil 15 g
  • 🌿 Przyprawy
  • Parsley 150 g
  • Salt 0.1 szczypt (~4 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Dill 1.5 pęczki (~30 g)
  • Capers 20 g
💰 Szacowany koszt dania: ~25.29 PLN (4.22 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Vegetables

1

Prepare the vegetables: wash the potatoes and carrots, peel the parsley root and celery. Cut the potatoes into equal pieces (about 2-3 cm), and slice the carrots, parsley root, and celery into pieces 0.5-1 cm thick — equal pieces will cook evenly.

Ingredients: Carrot, Parsley, Celery
Use a large chef's knife and a cutting board measuring at least 30x20 cm. Try to cut pieces of similar size so that the cooking time is the same.
2

Place the potatoes in a large pot, cover with cold water so that the water is 2 cm above the vegetables. Add 1 teaspoon of salt (about 2 g). Bring to a boil over high heat, then reduce the heat and cook for 15-20 minutes, until the potatoes are tender (check with a fork — it should easily pierce through). Remove the potatoes and set aside to cool.

Ingredients: Salt
Use a pot with a capacity of at least 3 l. Start cooking with cold water, this will prevent the outer layers from becoming mushy. Do not stir too aggressively, as the potatoes will break apart.
3

In a separate pot, add the carrot, parsley, and celery, cover with cold water, and bring to a boil. Cook for 10-15 minutes (depending on the size of the pieces) until the vegetables are tender but not falling apart — check with a fork: it should go in easily.

Ingredients: Carrot, Parsley, Celery, Salt
A 2-3 l pot will be sufficient. Cook uncovered for the first 5 minutes, then cover to soften evenly.

Eggs

4

Place the eggs in a pot, cover them with cold water so that the water covers the eggs by 1-2 cm. Bring to a boil, then cook for 9-10 minutes from the moment it starts boiling to achieve hard-boiled eggs. After cooking, drain the hot water and cover the eggs with cold water or ice cubes — cooling makes peeling easier.

Use a spoon to remove the eggs to avoid damaging them. If the eggs are very fresh, peeling may be more difficult — adding a pinch of salt to the water can help.

Preparation of ingredients

5

Drain the canned peas and squeeze out the excess liquid. Cut the pickled cucumbers into small cubes (about 3-5 mm). Peel and finely chop the onion; if you want to soften its flavor, pour boiling water over it for 5 minutes and drain. Cut the apple into small cubes and lightly drizzle with lemon juice to prevent browning. Peel the eggs and chop them into larger pieces or cubes.

Ingredients: Canned peas, Pickled cucumber, Onion, Apple, Lemon juice
Use a strainer to drain the peas and a bowl to mix the chopped ingredients. You can peel the apple if you prefer a softer texture.

Dressing

6

In a separate bowl, combine mayonnaise with mustard, add a tablespoon of rapeseed oil and lemon juice. Mix thoroughly with a fork or whisk until the dressing is smooth and slightly thinner — this will help evenly coat the ingredients.

Ingredients: Mayonnaise, Mustard, Rapeseed oil, Lemon juice
Use a small bowl and a whisk or fork. If you want a lighter version, mix the mayonnaise with 100 g of 18% sour cream.

Mixing and seasoning

7

In a large bowl, combine the cooled potatoes and cooked roots, add the drained peas, chopped cucumbers, onion, apple, and chopped eggs. Pour in the prepared dressing and gently mix with a wooden spoon or silicone spatula — stir from the bottom up to avoid mashing the potatoes. Taste and season with salt and pepper to your liking.

Ingredients: Carrot, Parsley, Celery, Canned peas, Pickled cucumber, Onion, Apple, Mayonnaise, Mustard, Salt, Black pepper
Use a large, flat bowl (min. 3 l), mix gently and gradually add the dressing — you may not use the entire amount if you prefer a drier salad.

Additions (optional)

8

If you are using dill, chop it finely and gently fold it into the salad just before serving to keep it fresh. If you want to add capers, dry them on a paper towel and mix in a small amount, then check the taste — capers are salty and intense.

Ingredients: Dill, Capers
Additionally, you can add capers for flavor contrast. Add the dill at the very end so it doesn't lose its color.

Cooling and serving

9

Cover the bowl with plastic wrap and place the salad in the refrigerator for at least 1 hour — the flavors will meld and the salad will achieve harmony. Before serving, gently mix again and adjust the salt if necessary. Serve chilled in a salad bowl, garnished with dill leaves.

Ingredients: Salt, Dill
The best is after at least 1 hour in the fridge. For transport to the May holiday, use a sealed container and transport it in a cool insulated bag.

Servings and Serving Suggestions

10

Serve the salad on plates or in a large bowl. Fresh bread, potato pancakes, or slices of smoked ham make great accompaniments. If serving at a picnic, place the bowl in the center of the table with a large serving spoon.

Use a flat plate to serve individual portions and a slotted spoon if the salad is very wet.

Fun Fact

💡

Vegetable salad, known in Poland as "sałatka warzywna" or "jarzynowa," has its roots in 19th-century European cuisine. The version with mayonnaise became popular after World War II and has since accompanied many holidays and picnics.

Best for

Majówka piknik rodzinne spotkanie

Tips

🍽️ Serving

Serve the salad chilled. If you prepare it a day in advance, the flavors will be more integrated. Garnish with dill or thin slices of chives. For an elegant version, serve in a clear bowl to showcase the colorful layers.

🥡 Storage

Store in an airtight container in the refrigerator for up to 3 days. Do not expose to sunlight or keep outside the refrigerator for long periods. Reheating is not recommended — the salad tastes best chilled; if the dressing separates, gently mix before serving.

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