Traditional Easter Vegetable Salad with Horseradish (Homemade Version) - photo 1
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Traditional Easter Vegetable Salad with Horseradish (Homemade Version)

Salads Regional Cuisine of Poland 30 min Easy 21 wyświetleń ~20.43 PLN - (0)
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Description

Classic Polish vegetable salad prepared especially for Easter — creamy, slightly tangy, and fragrant with fresh chives. It’s a combination of cooked root vegetables and potatoes, green peas, pickled cucumber, and eggs, all mixed with mayonnaise and mustard. In this version, I suggest a delicate addition of horseradish (optional) as an Easter "twist" and an apple for subtle sweetness. The salad pairs wonderfully with cold cuts, white sausage, bread, and horseradish; it looks festive thanks to the yellow egg halves and green accents of chives.

Ingredients Used

Ingredients (14)

Servings:
6
  • Potatoes 5.3 szt. (~800 g)
  • Carrot 2.5 szt. (~200 g)
  • Celery 150 g
  • Green peas 150 g
  • Pickled cucumber 1.5 szt. (~150 g)
  • Chicken egg 3 szt. (~180 g)
  • Mayonnaise 200 g
  • Mustard 15 g
  • Onion 0.7 szt. (~100 g)
  • 🌿 Przyprawy
  • Parsley 150 g
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Apple 0.8 szt. (~150 g)
  • Grated horseradish 30 g
💰 Szacowany koszt dania: ~20.43 PLN (3.41 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the vegetables

1

Wash the potatoes with a brush. Peel the carrot, parsley root, and celery. Cut the roots into equal pieces about 2-3 cm in size (so they cook evenly). Place all the vegetables in a large pot and cover with cold water so that the water level is about 2 cm above the vegetables.

Ingredients: Carrot, Parsley, Celery
Use a large pot with a lid (at least 3–4 l). Cutting into even pieces shortens and evens out the cooking time. Do not salt the water at this stage; it's better to season the salad later.
2

Place a pot over high heat, bring to a boil, reduce the heat to medium, and cook for about 15-20 minutes from the moment it starts boiling. Check with a fork: the vegetables should be tender but not falling apart — the fork should easily go into the pieces of potato and carrot.

Ingredients: Carrot, Parsley, Celery
Use a fork or a small knife to check for tenderness. The time depends on the size of the pieces and the variety of potatoes; after cooling, the vegetables will continue to break down if they are overcooked.

Blanching peas

3

In a separate small pot, bring 500 ml of water to a boil. Add the green peas to the boiling water and cook for 2 minutes if frozen; if fresh, cook for 3–4 minutes. After that, drain the peas directly with cold water (add ice cubes if you have them) to stop the cooking process and preserve the vibrant green color.

Ingredients: Green peas
Use a sieve to drain the peas. Brief cooking and cooling preserve the texture and color. If the peas are soft after cooking, drain them thoroughly.

Cooking eggs

4

Place the eggs in a small pot, cover them with cold water so that they are submerged by 2 cm. Bring to a boil, and once boiling, cook for 9 minutes over medium heat to achieve hard-boiled eggs. After the time is up, immediately transfer the eggs to cold water and let them sit for 5 minutes, then peel.

Use a spoon to gently place/remove the eggs. Cooling will prevent further cooking and make peeling easier.

Cooling and Slicing

5

Drain the cooked vegetables and let them cool for a few minutes in a colander to a temperature safe for cutting (they should be warm, not hot). Dice the potatoes, carrots, parsley root, and celery into cubes measuring about 5-8 mm. Finely chop the pickled cucumber and onion. Cut the eggs into quarters or small cubes according to your preference.

Ingredients: Carrot, Parsley, Celery, Pickled cucumber, Onion
Use a sharp kitchen knife and a large cutting board. A dice of 5–8 mm gives a pleasant texture; cutting too finely will make the salad mushy.

Sauce

6

In a large bowl, combine mayonnaise with mustard. If you want a lighter version, add 50 g of natural yogurt (not listed as a required ingredient). Whisk until smooth to create an emulsion. Add 3 pinches of salt and 2 pinches of pepper, mix again and taste — season gradually.

Ingredients: Mayonnaise, Mustard, Salt, Black pepper
Use a medium bowl and a small whisk or spoon. It's best to add the spices gradually, as the overall flavor changes when combined with the vegetables.

Assembly and seasoning

7

To the bowl with the sauce, add the chopped vegetables, peas, cucumber, and chopped onion. Gently mix with a wooden spoon or silicone spatula to combine the ingredients — stir from the bottom to the top to avoid mashing the pieces. Add the chopped eggs and gently mix again, reserving some yolks for decoration on top.

Ingredients: Carrot, Parsley, Celery, Green peas, Pickled cucumber, Onion, Mayonnaise, Mustard, Salt, Black pepper, Apple, Grated horseradish
Use a large bowl (at least 3 l). Mix gently and check the taste; if the salad is too sour, add a teaspoon of sugar or a bit of extra mayonnaise. Additionally, you can add an apple for freshness or grated horseradish for a spicy touch.

Serving and decoration

8

Transfer the salad to a serving bowl. Create a gentle indentation in the center and place halved eggs or sprinkle with grated yolk. Sprinkle with finely chopped chives or dill. If you are using horseradish, you can press a teaspoon of horseradish on top as a decorative touch.

Use a bowl with a diameter of about 24–26 cm to make the salad look nice. A decoration of fresh chives will add a spring-like appearance.

Resting before serving

9

Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. Serve at room temperature for a maximum of 1 hour on the holiday table.

Cover the salad with plastic wrap or a lid. The flavors become more cohesive after 1–2 hours of chilling.

Fun Fact

💡

Vegetable salad has its roots in Russian-Polish cuisine and has become an inseparable part of Easter and New Year's tables in Poland; originally, it combined what was available after winter — roots and canned goods.

Best for

Wielkanoc świąteczny stół domowe przyjęcie

Tips

🍽️ Serving

Serve chilled in a large bowl with bread and cold cuts. For a nice effect, place halved eggs around the edges of the bowl and sprinkle generously with chopped chives. If you plan to serve with white sausage, an additional plate of horseradish will also be useful.

🥡 Storage

Store in an airtight container in the refrigerator for up to 3 days. When stored, the sauce may absorb water from the vegetables — before serving, gently mix and possibly season with a fresh tablespoon of mayonnaise. Do not freeze salads with mayonnaise (the texture will separate).

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