Persons: 2-4 Cost: $$$$ Level: easy Time: preparation 45-55 min Ingredients: easy to find
Traditional vegetable salad is typically served on Polish tables during Easter. It is beloved by many for its simplicity and many flavours. It’s a perfect daily appetizer, paired best with fresh, crunchy bread!
I love preparing this salad during weekends so I can eat it in the mornings over the course of the week, and sometimes I even bring a bit to work.
#What you need
- 1 Carrot
- 1 Parsnip
- 1/4 Celeriac
- 2 Potatoes (average size)
- 1 Apple (sweet. Avoid using green ones, which tend to be more acidic)
- 4 Hardboiled eggs
- 1 White onion (red is fine if you prefer it)
- 2 Polish pickles
- 1 coffee spoon of Dijon mustard
- 1 soup spoon of mayonnaise
- 2 soup spoons of Greek yoghurt or natural yoghurt
- Salt, Pepper
This is a preparation phase, which will take around 30-35 mins. Take a medium pot and fill it with water, then prepare your vegetables: 1 carrot, 1 parsnip, 1/4 celery (don’t forget remove the skins). For the potatoes, you can either remove the skin now or later, depending on what you prefer. I usually remove the skins after boiling because potatoes with skin have a better taste, and the skins are easier to remove when they’ve been softened. Put all your ingredients into the pot and boil until all vegetables are tender.
Now prepare your eggs: If they are not yet boiled, boil them for 7-10 minutes. The water should cover the eggs entirely.
When everything is done, strain and remove the skins from both your eggs and your potatoes. Prepare a big bowl for mixing.
Peel your apple and remove all the seeds and hard parts in the middle, then cut it into small cubes. Follow this step for all the vegetables you just boiled and as well for eggs, persil, onions and Polish pickles. The smaller your cubes, the better, because your salad will have a smoother texture.
This is the last and funnest part! Put all the ingredients you prepared in step 2 into your big bowl. If you missed something, please add it now. Add your yoghurt, mayonnaise and Dijon mustard. Gently mix everything, and season with salt and pepper. Try it and add more ingredients as needed for taste. The best way to consume this salad is to set it aside a bit before serving, so all the flavours penetrate each other well. Always try it again before serving; if it is missing salt and pepper, add and mix!
It is ready. Enjoy 🙂
This salad can remain in the fridge no longer than 3 days
If you don’t like mayo, use Greek yoghurt instead. It will ensure your salad maintains a solid texture
Accessories used in the photos⇒
Plate – Habitat