Traditional Polish Vegetable Salad
One of the most traditional polish salads, a classic for every holiday celebration but I always remember it as a salad for Christmas morning breakfasts with the sides of fresh bread, cured meats and good quality cheeses.
Steamed potatoes and carrots accompanied by hardboiled eggs, leek, pickled cucumbers, corn, tart apple, and mayonnaise with a dash of mustard. This salad is a true staple for Christmas or Easter in Poland but as we know there are as many versions of every more popular recipe as there are home cooks. This salad is no different. Today I will share with you my mum’s version which is super simple but extra delicious.
I remember that at my home we would even make a big batch of it on a normal weekend as it can sit in the fridge for a few days. My mum would not have to think about what to make for packed lunch or supper and she would just say “Eat the salad”. Now I can absolutely understand the peace of mind she was going for 😊
Traditional Polish Vegetable Salad
Ingredients
- 2 Extra Large Potatoes
- 2 Large Carrots
- 140 g Corn
- 4-5 Eggs hardboiled
- 5 Polish Dill Pickles
- 1 Large Tart Apple
- 1 Medium Leek
- 3-4 tbsp Mayonnaise
- 1 tbsp Mustard
- Salt & Pepper
Instructions
- Steam potatoes and carrots until the middle is soft. Peel off the skins and cut into medium size cubes. Place in a big bowl.
- Cut leeks in half, lengthwise, and cut again into 3 long strips lengthwise. Chop into small cubes. Place in a strainer and wash. Let the water drain very well before placing it in the bowl with carrots and potatoes.
- Next cut the pickles into cubes and add to the bowl following with corn, mayonnaise and mustard. Give everything a good mix. Add boiled eggs cut into cubes, salt and pepper to taste and give it a gentle mix with a spatula or big wooden spoon.
- Cover tightly and place in the fridge for a few hours before serving. All the flavours will mix and combine during that time. Before serving give it another try to see if it needs more salt or pepper.