in Eastern Europe, Poland

Polish vegetable salad with mayonnaise

updated

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Ingredients for 1 servings:

  • 200 g potatoes
  • 100 g carrot(s)
  • 50 g celery
  • 50 g parsley root(s)
  • 100 g peas
  • 100 g gherkins
  • 100 g apples
  • 2 eggs, hard boiled
  • 1 jar mayonnaise
  • some cucumber juice

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Salad with mayonnaise and mayonnaise

Trim the potatoes, carrots, parsley root, and celery. Cook until al dente, then let cool completely. Cut all ingredients into 0.5–1 cm cubes (not the peas, of course) and mix together. Season the mayonnaise with pepper and a little of the gherkin liquid, then add it to the diced vegetables. Mix everything thoroughly and refrigerate. Tip: For decoration, you can arrange a pretty flower on top of the salad using a few parsley leaves and a few slices of egg and carrot.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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