POLISH VEGETABLE SALAD
This is a great side to go along with a burger or any meat at your next cookout. The carrots and apple add a nice crunch. I used dill pickles and loved the distinct dill taste. The sour cream and mayo make this vegetable salad recipe super creamy!
Provided by Lisa Pekala
Categories Vegetable Appetizers
Time 40m
Number Of Ingredients 14
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 SALAD (SALATKA JARZYNOWA )
Delicious, creamy, traditional Polish vegetable salad. Some delis do make and sell it; the recipe varies from deli to deli, from household to household. Some like it crunchier, some like it with more of "this" or none of "that". This is a staple for the Polish Easter breakfast table. It tastes especially good on a plate with...
Provided by Monica H
Categories Salads
Time 1h
Number Of Ingredients 11
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!
POLISH POTATO AND VEGGIE SALAD (SALATKA ZIEMNIACZANO-JARZYNOWA)
In Poland almost every household has their own recipe for salatka. This is my family's version (with the 'lower fat' tweaks by me.) This is a great make-ahead dish, as it tastes best the day after it's made, when all the flavors 'marry'. I hope you enjoy it. Smacznego!
Provided by Ewok610
Categories Potato
Time 1h30m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 257.3, Fat 5.4, SaturatedFat 1.9, Cholesterol 142.4, Sodium 520.5, Carbohydrate 40.6, Fiber 9, Sugar 10.5, Protein 13.2
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