Polish vegetable salad
Ingredients
2 medium Carrots- 2 medium Parsley roots
- 3 medium Potatoes, waxy type
- 1 stick Celery
- 4 Eggs (Hard boiled)
- 1 Apple
- 2 Gerkins, pickled, drained ((pickled cucumber))
- 1 small Onion (peeled)
- 4 tbsp Mayonnaise
- 1 tbsp Mustard, smooth
- 100 g / 4 oz Green peas (cooked)
- Salt and Pepper
- Chopped parsley
Preparation
To prepare polish vegetable salad, initially peel the potatoes and cut into small dice. Cook for 20 minutes in lightly salted water. Peel and dice the carrots and parsley root and cook in salted water for 15 minutes. When the vegetables are cooked, drain and allow to cool. Wash and trim the celery and chop finely. Finely chop the gerkins and onion and place together with celery in a large bowl. Peel the hard boiled eggs. Dice three of the eggs and add to the vegetables in the bowl. Cut the fourth egg into wedges and reserve for garnish.
Add the cooked vegetables to the chopped vegetables in bowl. Add the cooked peas. Wash the apple, peel if preferred, remove the core and cut into small dice and add to the salad. Mix together the mayonnaise and mustard and stir this into the vegetable salad. Taste and add salt and pepper as needed. Serve garnished with egg wedges and chopped parsley.
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