Spring vegetable salad with sorrel and buttermilk - photo 1
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Spring vegetable salad with sorrel and buttermilk

Salads Regional Cuisine of Poland 25 min Easy 21 wyświetleń ~20.81 PLN * - (0)
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Description

A classic Polish vegetable salad transformed into a spring, lighter version with the addition of fresh sorrel and buttermilk. The dish combines the creamy texture of mayonnaise with the tartness of sorrel and pickled cucumber, as well as the delicate taste of young peas. The salad is colorful (yellow potatoes, orange carrots, green peas, and sorrel), filling yet fresh — perfect as a side dish for Sunday dinner, on a festive table, or for a spring picnic. We serve it chilled, garnished with parsley or dill; it pairs wonderfully with dark bread or slices of roasted meat. The recipe includes step-by-step instructions on how to cook the vegetables, season the dressing, and recognize the cooking moments, even if you are making the salad for the first time.

Ingredients Used

Ingredients (17)

Servings:
4
  • Potatoes 4 szt. (~600 g)
  • Carrot 3.8 szt. (~300 g)
  • Chicken egg 4 szt. (~240 g)
  • Green peas 150 g
  • Pickled cucumber 2 szt. (~200 g)
  • Apple 0.8 szt. (~150 g)
  • Onion 1 szt. (~150 g)
  • Sorrel 30 g
  • Mayonnaise 80 g
  • Buttermilk 120 g
  • Mustard 10 g
  • Lemon juice 15 ml
  • 🌿 Przyprawy
  • Parsley 150 g
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Dill 0.5 pęczek (~10 g)
  • Asparagus 120 g
💰 Szacowany koszt dania: ~20.81 PLN (5.20 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing vegetables for cooking

1

Wash the potatoes, carrots, and parsley under running water. Do not peel young potatoes before cooking — the skin protects the flavor. Peel the carrots and parsley with a peeler. After peeling, cut the pieces to an even size (potatoes into halves or quarters, carrots and parsley into pieces about 3 cm), so they cook evenly.

Ingredients: Carrot, Parsley
Use a cutting board and a sharp kitchen knife (20 cm). For peeling, use a plastic or stainless steel peeler. Even pieces ensure that the vegetables cook at the same time.

Cooking vegetables

2

Place the chopped potatoes, carrots, and parsley in a large pot. Cover with cold water so that the water covers the vegetables by about 1–2 cm. Add 1 g of salt (about 1/3 teaspoon) to the water. Bring to a boil over high heat, then reduce the heat to medium-low and cook uncovered for 15–20 minutes. Check for tenderness by piercing with a knife - the vegetables are ready when the knife goes in smoothly, but the vegetable does not fall apart.

Ingredients: Carrot, Parsley, Salt
Use a large pot (at least 3 l) and a lid to control the boiling. Do not cook too long — overcooked potatoes will fall apart and the salad will be mushy.

Cooking eggs

3

Place the eggs in a small pot and cover with cold water, 2 cm above the eggs. Set over medium heat, bring to a boil, then reduce the heat and cook for 9 minutes for a firm, hard yolk. After this time, immediately transfer the eggs to cold water or place them in a bowl of ice-cold water for 5 minutes to stop the cooking process and make peeling easier.

Use a small pot and a timer. If the eggs are straight from the fridge, add 1 minute to the cooking time. Cooling in ice-cold water makes peeling easier and prevents a green ring around the yolk.

Preparation of peas and optional asparagus

4

If you are using fresh peas, snap the pods and toss the peas into boiling salted water for 2–3 minutes, until they turn a vibrant green and are tender. If you are using frozen peas, add them to the boiling water for 1–2 minutes. If you plan to add asparagus (optional), trim the woody ends and blanch them for 2–3 minutes in the same boiling water, then immediately cool them in cold water to retain their crunch.

Ingredients: Green peas, asparagus
Use a strainer or slotted spoon, and a bowl of ice-cold water. Check the peas — they should be soft but not mushy.

Cooling and Cutting

5

Drain the cooked vegetables and let them cool slightly for 5 minutes. Peel the eggs. Cut the potatoes, carrot, parsley, and eggs into small cubes of about 5–8 mm (salad cube size). Also, dice the pickled cucumber and apple into small cubes. Finely chop the onion. Rinse the sorrel, dry it with a towel, and chop it finely (remove the tough stems). If you are using asparagus, cut it into 3–4 cm pieces.

Ingredients: Carrot, Parsley, Pickled cucumber, Apple, Onion, sorrel, asparagus
Use a sharp knife and a cutting board. Cutting into similarly sized pieces will ensure each bite is balanced. For drying the sorrel, use a clean kitchen towel or a salad spinner.

Preparing the sauce

6

In a separate bowl, combine mayonnaise (80 g) with buttermilk (120 ml), add mustard (10 g) and lemon juice (15 ml). Whisk or stir with a small spoon until you achieve a smooth, slightly runny sauce. Taste and add salt (to taste, starting with 1 g) and black pepper (1 g). The sauce should be creamy but not too thick — the buttermilk makes it pourable and lighter than just mayonnaise.

Ingredients: Mayonnaise, Buttermilk, Mustard, Lemon juice, Salt, Black pepper
Use a small bowl and a whisk or fork. If the sauce seems too thin, add a little more mayonnaise; if too thick, add a tablespoon of buttermilk.

Mixing the salad

7

Transfer all the chopped ingredients (potatoes, carrots, parsley, eggs, peas, cucumber, apple, onion, sorrel) to a large bowl. Pour in the prepared dressing and gently mix with a wooden spoon or silicone spatula, so that the cubes do not break apart. Taste and season with salt and pepper if needed. If you want a stronger acidity, add an extra teaspoon of lemon juice.

Ingredients: Carrot, Parsley, Green peas, Pickled cucumber, Apple, Onion, sorrel, Mayonnaise, Buttermilk
Use a large bowl (min. 3 l). Gently mix from the bottom up to preserve the structure of the vegetables. Additionally, you can add dill for freshness or sliced asparagus as a decoration.

Final seasoning and serving

8

Transfer the salad to a serving bowl, smooth the surface, and optionally sprinkle with finely chopped dill. Garnish with a few blanched asparagus tips (if using). Set aside in the refrigerator for 10–15 minutes to allow the flavors to meld. Serve chilled with dark bread or as a side dish to roasted meat.

Ingredients: Dill, asparagus
Use a bowl with a capacity of 1.5–2 l. If serving it earlier, chilling for at least 10 minutes enhances the flavor. Do not store in mayonnaise sauce for too long, best consumed within 48 hours.

Fun Fact

💡

Vegetable salad has been a classic in Poland since the early 20th century; it was originally inspired by French salads, but gradually gained its own regional identity and today is part of many holiday tables. The addition of sorrel is a local spring twist that brings back the traditional Polish sourness.

Best for

świąteczny stół wiosenny piknik rodzinny obiad przyjęcie w plenerze

Tips

🍽️ Serving

Serve well chilled. Pair with dark, crusty bread, smoked salmon, or slices of roasted ham. If you want a lighter version, reduce the amount of mayonnaise and increase the buttermilk. For added texture, sprinkle with toasted pumpkin seeds just before serving (optional).

🥡 Storage

Store in the refrigerator in a closed container for up to 48 hours. With longer storage, the mayonnaise may absorb juice from the vegetables, and the salad will become more watery — stir again before serving and possibly add a bit more mayonnaise or buttermilk. Do not freeze.

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