Sałatka Jarzynowa: Polish Vegetable Salad

Ingredients

• 3 medium potatoes (approx. 0.8 lb, 12 oz, 350 g), waxy-type
• 4 large carrots (approx. 1 lb, 450 g)
• 2-3 parsley roots (approx. 0.5 lb, 225 g); can replace with more celeriac or turnip
• 1/2 small celeriac/celery root (approx. 9 oz, 250 g); can replace with parsley root
• 4 eggs
• 1/2 medium onion (approx. 2 oz, 50-60 g); white or yellow
• 4 large full sour fermented pickles (approx. 7 oz, 200 g)
• 1 large apple (approx. 7 oz, 200 g); ideally tart
• 1 can green sweet peas (approx. 14-15 oz, 400-425 g)
• 7 tablespoons mayonnaise
• 7 tablespoons sour cream; can replace with more mayonnaise
• 1 tablespoon mustard; mild or yellow
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, ground

Instructions

1. 1

   Wash all vegetables (potatoes, carrots, parsley roots and...: Wash all vegetables (potatoes, carrots, parsley roots and celeriac) thoroughly. Peel the celeriac, don’t peel the rest.

2. 2

   If the vegetables are large, cut them in...: If the vegetables are large, cut them in large chunks. Place all vegetables into a large cooking pot.

3. 3

   Pour in enough water to cover them all...: Pour in enough water to cover them all (stock would be even better!). Cover with a lid and set the heat on ‘medium’.

4. 4

   Cook vegetables until tender, but still firm -...: Cook vegetables until tender, but still firm - we don’t want them to fall apart in the salad. Usually, 30 minutes is enough, but that will depend on the thickness of your veggies. You can monitor them by ‘poking’ with a fork from time to time. Once they’re cooked, strain and leave to cool.

5. 5

   As you wait, place eggs in the bottom...: As you wait, place eggs in the bottom of a saucepan. Fill the pan with cold water, just above the eggs.

6. 6

   Bring the water to a boil, then reduce...: Bring the water to a boil, then reduce the heat to a minimum and continue cooking for 9 minutes.

7. 7

   Remove the eggs from the pan and into...: Remove the eggs from the pan and into a smaller bowl. Cover them with cold water and set them aside to cool.

8. 8

   Peel the onion, and dice it finely, then...: Peel the onion, and dice it finely, then move into a small bowl.

9. 9

   Cover with boiling water and leave for 15...: Cover with boiling water and leave for 15 seconds.

10. 10

    Use a sieve to strain the water off....: Use a sieve to strain the water off. Move the onions into a large salad bowl.

11. 11

    Peel full sour pickles and cut off the...: Peel full sour pickles and cut off the ends. Dice them into small cubes.

12. 12

    Squeeze out the excess juices with your hands...: Squeeze out the excess juices with your hands and move the cukes into the salad bowl.

13. 13

    Peel the apple and cut out the core....: Peel the apple and cut out the core. Slice just like the pickles. Add to the salad bowl.

14. 14

    Peel cooked vegetables and gently dice them into...: Peel cooked vegetables and gently dice them into cubes (mine are roughly sized at 0.3’’/8 mm per side). Add to bowl.

15. 15

    Peel the eggs, dice them as well. Add...: Peel the eggs, dice them as well. Add to bowl.

16. 16

    Open a can of green peas, get rid...: Open a can of green peas, get rid of the liquid. Pour the peas into the bowl.

17. 17

    Add in mayonnaise, sour cream, and mustard. Season...: Add in mayonnaise, sour cream, and mustard. Season with salt and pepper.

18. 18

    Gently stir to combine - try not to...: Gently stir to combine - try not to mash the vegetables.

19. 19

    If you have the time, refrigerate at least...: If you have the time, refrigerate at least 30 minutes before serving.