Traditional Polish Vegetable Salad

This traditional Polish food combines cooked root vegetables, potatoes, eggs and fermented pickles. Cut everything into small cubes, add peas, and bind with mayonnaise and mustard. Chill before serving so the flavours can mingle.

Ingredients for a large bowl

Makes about 6 servings:

• 3 medium carrots
• 2 parsley roots and a piece of celeriac, about 150 g
• 3 medium potatoes
• 4 eggs
• 3 fermented pickles
• 1 small onion
• 1 tin of peas, about 200 g drained
• 4 tablespoons mayonnaise and 1 teaspoon mustard
• Salt and pepper to taste

For a fresh, slightly sweet note, add a small peeled apple. Choose firm potatoes that hold their shape when cooked. Adjust the mayonnaise to the size of the vegetables: it should coat the pieces without hiding them completely.

Cooking the vegetables and eggs

Wash the carrots, parsley roots, celeriac and potatoes thoroughly. Cook the root vegetables in their skins in lightly salted water until tender but still intact. You can cook the potatoes separately, as they may take a different amount of time. Test with the tip of a knife and remove each vegetable as it becomes ready.

Hard-boil the eggs, allowing about 9 minutes from the time the water comes to a boil. Transfer to cold water, cool and peel. Let the vegetables cool completely before peeling and cutting them too. Warm ingredients crumble easily, and mayonnaise added to them can spoil the texture.

Cutting and combining

Dice the peeled vegetables and eggs into similarly sized pieces. Small, even cubes give each serving a mixture of ingredients. Drain excess juice from the pickles and dice them too. Chop the onion very finely, using less if its flavour is too sharp for you.

Drain the peas in a sieve. Put everything in a large bowl and mix gently with a spoon. If using apple, peel and core it, then dice it just before combining. Mix carefully to keep the potatoes intact and avoid crushing the peas.

Dressing and seasoning

Mix the mayonnaise, mustard and a pinch of pepper in a separate small bowl. Add the dressing to the vegetables gradually, checking the consistency. Taste before adding salt, as the pickles and mayonnaise are already salty.

Cover and refrigerate for at least an hour. Taste again after chilling. If the salad seems too thick, add a little mayonnaise. For a sharper flavour, add a little mustard or finely diced pickle. Add pickle juice cautiously, as it can thin the dressing.

Serving and storage

Serve chilled with bread or as a side dish. It pairs well with other vegetable sides such as Polish cucumber salad. Leftover boiled eggs can be used to make egg spread.

Keep the salad covered in the refrigerator and eat within 2 to 3 days. Use a clean spoon to serve and do not leave the bowl at room temperature for long. If preparing ahead, chill the cooked vegetables separately and cut and dress them closer to serving.

Choose a pot large enough to cover the vegetables with water. Do not keep smaller carrots cooking just because the largest piece of celeriac is still firm. Remove each piece when ready. Once cool, the vegetables are easier to assess and dice without breaking. Mix especially gently if the potatoes are crumbly.

FAQ

Can I use vegetables from broth?

Yes, if they are firm and have been properly refrigerated. Very soft vegetables may fall apart when mixed. Drain and cool them well before cutting.

Can I leave out the onion?

Yes. The salad will taste milder. Adjust the flavour with a little mustard or fermented pickle.

Why is the salad watery?

Juice from the pickles or poorly drained peas can be responsible. Drain both before combining and add the dressing gradually. Cut any apple just before mixing too.