Polish Vegetable Salad
When it comes to cool summer dishes, Jarzynowa salad is a top choice. With its creamy texture and zing of pickled cucumbers, every mouthful of this Eastern European salad delivers a taste of nostalgia.
Servings: 6
Calories: 220kcal
Ingredients
- 3 medium potatoes boiled and cubed
- 2 small apples cubed
- 1 large carrot boiled and cubed
- 1/3 cup pickled cucumber chopped
- 1 small onion chopped
- 2 eggs boiled, peeled, cubed
- 1/2 cup peas fresh or frozen
- 5 tbsp mayonnaise
- ½ tsp salt
- ½ tsp pepper
Instructions
- For making Salatka Jarzynowa, peel, cube and boil the potatoes and carrot till tender.
- Hard boil the eggs.
- Strain and cool the boiled potatoes, carrot and eggs.
- Cook the peas until tender. Set aside to cool.
- Peel the hard-boiled eggs and chop. Dice pickled cucumbers, apples and onion.
- In a large bowl, combine the boiled potatoes, carrot, eggs, peas, diced apples, diced pickled cucumber and finely chopped onion.
- Mix everything together.
- In a separate bowl, add the mayonnaise. Season with salt and pepper to taste. Combine well.
- Add the salad dressing to the veggies and mix well.
- Cover the bowl and refrigerate to cool.
- Check seasoning before serving.
- Enjoy Creamy Polish Salad as a side dish, lunch or midnight snack