Many people have already had enough of vegetable salad or gyros. So it’s worth preparing something different this year for All Saints’ Day. A good idea would be a salad that used to be common on Polish tables. Today it is somewhat forgotten, but it is definitely worth bringing it back into favor. We tell you how to prepare it.
When looking for inspiration for a salad to be served on All Saints’ Day, it is worth remembering a recipe that was very popular years ago. We’re talking about a mushroom salad that our grandmothers often prepared. This is a simple recipe that was created in the years when there was no access to many complex ingredients.
We can make this one with both fresh and pickled mushrooms. In addition, it does not take much time to prepare, and the dish itself delights with its taste. Its delicate aroma mixed with the sharpness of mustard will make your guests want a helping of this delicious and proven salad.
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We can prepare mushroom salad in just a moment. This is a simple recipe that even inexperienced cooks can handle. We don’t need many ingredients to prepare it. Here is a list of essential products:
- 500 g mushrooms (300 g for pickled mushrooms),
- 4 pickled cucumbers,
- 3 eggs,
- 1 can of peas,
- 1 can of corn,
- 0.5 large apple,
- 1 red onion,
- chives,
- mayonnaise,
- mustard,
- sun,
- pepper.
To prepare the salad, start by boiling fresh mushrooms in salted boiling water for 10 minutes or frying them in butter. If you use pickled mushrooms, chop them just cut them into small pieces. Remember that if you decide to cook the mushrooms, you must drain them well.
Then hard-boil the egg, cut it into cubes and add it to the chopped mushrooms. Then we also cut the onion, apple and pickled cucumbers into small cubes. Drain the corn and peas and add them to the bowl. Chop the chives and add to the salad. Finally, add mayonnaise and mustard in the amount that suits your preferences and season the salad with salt and pepper. When serving it, we can decorate it with fresh herbs.
