Polish Vegetable Salad Recipes

POLISH VEGETABLE SALAD (JARZYNOWA SALATA)

Steps:

• Place parsnips, carrots, and eggs into a large pot and cover with salted water; bring to a boil. Cook until vegetables are tender and eggs are hard-boiled, about 6 minutes . Remove eggs from hot water, cool under cold running water, and peel. Drain vegetables and let cool until safe to handle.
• Place cooled eggs, parsnips, and carrots on a work surface. Chop into small pieces the size of peas, and transfer to a large bowl. Drain pickles of any excess juice and add to the bowl along with peas, onion, and apple. Add mayonnaise, mustard, pepper, and salt; stir thoroughly until everything is coated. Cover with plastic wrap and refrigerate until flavors sink in, about 24 hours.

POLISH VEGETABLE SALAD

Steps:

• 1. Peel and cook potatoes, unless you are using canned. Place very small potato pieces into a large mixing bowl.
• 2. Add peas, carrots, mayonnaise, lemon juice, salt, pepper, celery, apple, pickles, sour cream, dill, and mustard.
• 3. Mix well. Sprinkle paprika on top of finished salad for presentation.
• 4. *You may want to take away or add some ingredients to your liking. I typically have to add more mayonnaise to make it a bit creamier. Enjoy!

POLISH VEGETABLE POTATO SALAD

Steps:

• Mix the potatoes with the vegetables, pickles, onions and dill, season with salt and pepper.
• Mix mayonnaise, sour cream and mustard and add to the salad.
• Garnish and chill for 2 hours.

POLISH VEGETABLE SALAD (SALATKA)

Steps:

• Place celery root, parsnips, carrots, and potatoes in a saucepan; cover with water and add salt. Bring to a boil; cook until vegetables are fork-tender but still firm in the center, 5 to 7 minutes. Remove smaller pieces so they do not overcook. Drain and allow to cool until safe to handle, 5 to 7 minutes. Cut vegetables into 1/4-inch pieces.
• Combine cooked root vegetables, peas, eggs, pickles, in a large bowl. Add mayonnaise, yogurt, and mustard. Mix gently, taking care not to crush the peas. Season salad with salt and pepper.
• Refrigerate salad at least 8 hours to overnight.

SALATKA JARZYNOWA - TRADITIONAL POLISH SALAD RECIPE

Steps:

• Peel celery root, carrot, potatoes, and parsley roots.
• Boil them until they are soft.
• Boil the eggs.
• Chop finely all the ingredients.
• Add mayonnaise.
• Season the Polish salad with salt and pepper.
• Put the Polish salad to the fridge and eat when it's cold.

POLISH VEGETABLE SALAD (SALATKA JARZYNOWA )

Steps:

• 1. Have a big mixing bowl ready... you will be needing it to combine all the ingredients.
• 2. Boil carrots to medium-soft consistency. They should not be mushy, or they'll just mush up the whole dish and you'll get veggie mash instead of veggie salad. Drain, let cool, and chop into cubes, add to mixing bowl.
• 3. At the same time, boil your potatoes. Drain and let cool, then carefully chop them into cubes. Very important to let them cool before you chop them, otherwise the chopping will just make them fall apart. Add to mixing bowl.
• 4. Cube your eggs, onion (cube the onion into fine pieces... not too big), pickles, apple; add all to the bowl.
• 5. Add can of peas to the bowl. (Of course, you can boil your own, fresh peas from the pod, too!)
• 6. Chop up the parsley, add to bowl.
• 7. Salt and pepper your bowl of yumminess, then carefully mix with a big spoon (so as to not mash the veggies). Add the mayo, then mix some more, carefully.
• 8. Taste! Now you probably want more salt and pepper to to your taste (at this time, you also may decide you want more of a kick, so add more pickles / onions / apple), or you want it more savory (add more egg, maybe even a little garlic salt), maybe you want it more creamy, so add more mayo!
• 9. When mixed well and you are happy with the flavor so far, sprinkle chopped chives on top, cover the bowl and refrigerate for at least 3 hours. When you are nice and hungry, take it out, eat it heartily with some good Polish bread (none of that fluffy white stuff for this dish), and some nice smoked ham or salmon, and you will have a great meal leaving you happy; guaraunteed!

SAłATKA JARZYNOWA: POLISH VEGETABLE SALAD

Steps:

• Wash all vegetables (potatoes, carrots, parsley roots and celeriac) thoroughly. Peel the celeriac, don't peel the rest.
• If the vegetables are large, cut them in large chunks. Place all vegetables into a large cooking pot.
• Pour in enough water to cover them all (stock would be even better!). Cover with a lid and set the heat on 'medium'.
• Cook vegetables until tender, but still firm - we don't want them to fall apart in the salad. Usually, 30 minutes is enough, but that will depend on the thickness of your veggies. You can monitor them by 'poking' with a fork from time to time. Once they're cooked, strain and leave to cool.
• As you wait, place eggs in the bottom of a saucepan. Fill the pan with cold water, just above the eggs.
• Bring the water to a boil, then reduce the heat to a minimum and continue cooking for 9 minutes.
• Remove the eggs from the pan and into a smaller bowl. Cover them with cold water and set them aside to cool.
• Peel the onion, and dice it finely, then move into a small bowl.
• Cover with boiling water and leave for 15 seconds.
• Use a sieve to strain the water off. Move the onions into a large salad bowl.
• Peel full sour pickles and cut off the ends. Dice them into small cubes.
• Squeeze out the excess juices with your hands and move the cukes into the salad bowl.
• Peel the apple and cut out the core. Slice just like the pickles. Add to the salad bowl.
• Peel cooked vegetables and gently dice them into cubes (mine are roughly sized at 0.3''/8 mm per side). Add to bowl.
• Peel the eggs, dice them as well. Add to bowl.
• Open a can of green peas, get rid of the liquid. Pour the peas into the bowl.
• Add in mayonnaise, sour cream, and mustard. Season with salt and pepper.
• Gently stir to combine - try not to mash the vegetables.
• If you have the time, refrigerate at least 30 minutes before serving.