Polish Vegetable Potato Salad Recipes

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.

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!

Steps:

• Peel potatoes and cut into large dice. Boil or steam until just cooked. Don't overcook.
• Drain and place in a large bowl. While still hot, drizzle the french dressing over the potatoes and allow them to cool.
• When cool, add the eggs, peas, baked beans, cucumbers, cheese, spring onions and dill. Gently mix through.
• Add the mayonnaise and cream and mix through.
• Add more mayo or cream to taste and to get a creamy consistency.
• Garnish with some extra slices of hard boiled egg and fresh dill if you like.

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.

Steps:

• Cook potatoes just until tender; drain when cool. Peel and slice potatoes and set aside.
• In a large skillet, cook sausages until no longer pink.
• Remove and cut in to ¼-inch slices; set aside.
• add butter sugar, salt, mustard, and celery seed to the skillet; cook and stir over medium heat until the mixture is hot and bubbly.
• Gradually add broth and vinegar and bring to a boil; cook and stir until thickened.
• Gently stir in onions, celery, parsley, potatoes and sausage; heat through and serve.

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!

Steps:

• Dice the potatoes, carrots, eggs, apple and pickles; mix gently in a large bowl.
• Add the green peas to the bowl.
• Add nutmeg and salt and pepper to taste.
• In a smaller bowl combine mayonnaise, sour cream and mustard. Add to vegetables.
• Mix all together thoroughly but gently (so it doesn't turn to mush). Adjust seasoning to taste. Garnish with chopped green onion.
• Note: Sometimes, if the taste is a little too bland (depending how sweet or sour the apple is), you could add a teaspoon of lemon juice to the salad.