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.