Warsaw Potato Salad Recipes

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.

OLD FASHIONED POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

WARSAW SALAD

Steps:

• Combine lemon juice, mustard and sugar; and pour mixture over the green beans.
• Toss and let stand for one hour.
• Mix apple, cucumber and onion with the green beans.
• Stir in the sour cream and eggs before serving.
• Season to taste with salt and pepper.
• Serve with cold meats and bread.

POLISH POTATO SALAD

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender but firm. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink. Remove and cut into 1/4-in. slices; set aside. , In the same skillet, combine the sugar, flour, salt, mustard and celery seed. Cook and stir over medium heat in butter until mixture is hot and bubbly. Gradually add broth and vinegar; bring to a boil. Cook and stir until thickened. Stir in the onion, celery, parsley, and sausage. , Drain potatoes; peel and slice into skillet. Gently stir into sausage mixture. Heat through.

WARSAW POTATO SALAD

Steps:

• 1. In a pot of salted water cook carrots, celery, and parsnip until tender. Separately cook 4 to 5 potatoes drain and set vegetables aside
• 2. When vegetables are cooled dice finely, ( According to Polish standereds, the finer the dicing the more elegant the salad).
• 3. To the diced vegetables add the hard boiled eggs, diced pickles, diced peeled apples, drained canned navy beans, canned peas, and chopped green onion.
• 4. Lace with sauce made of 2 cups sour cream and 1 cup mayonnaise, tablespoon brown mustard, sugar and vinegar. Salt and pepper to taste. Chill before serving.