Vegetable salad, also known as vegetable or mayonnaise, is a popular dish that can be eaten all year round, but is most often associated with Christmas and Easter. It is made from boiled vegetables and eggs, although the ingredients used to make it vary slightly in different regions and homes.
Usually, before the holidays, it is prepared in excess, and because it spoils quickly, it is a waste of ingredients, work and time. What to do to extend its shelf life?
Many people believe that adding an apple, leek or onion to a vegetable salad makes it spoil quickly. Others see the problem in the marinade – if we make it without adding mayonnaise and mustard, it will stay longer. The sauce can be made a day or a few hours before serving.
It is worth knowing that of all the ingredients in a salad, eggs can spoil the fastest. After just 2-3 days, the oxidation processes of oxygen and sulfur compounds begin in boiled eggs, so after this time the salad may slightly change its taste. Therefore, it is best to prepare the salad without them and cook the eggs separately. This will extend the shelf life of the vegetable salad, making it equally tasty throughout the holidays.
There are many versions and certainly everyone has their favorite. Although the dish has already become traditional on the Polish table, it can be subject to many modifications.
However, it is worth using a proven recipe to prepare vegetable salad for Christmas. It will be delicious and will last longer in the fridge, so we will be able to enjoy its taste longer.
Ingredients:
- 6 potatoes,
- 5 marchewek,
- 3 small parsley,
- 5 pickled cucumbers,
- 2 small apples,
- a can of canned peas,
- can of canned corn,
- 5 eggs.
- Additionally, salt, pepper, a jar of mayonnaise, a bit of cream and 1-2 tablespoons of mustard for the marinade.
You can also optionally add leek, celery and onion to the salad.
Preparation:
- Boil the potatoes, carrots and parsnips, then after they cool down, peel them and cut them into cubes.
- While root vegetables cool down, we can also cut pickled cucumbers and apples into cubes.
- Mix all ingredients together in a larger bowl. Add corn and green peas, drained from the brine.
- After mixing the salad, pour the sauce prepared from mayonnaise, cream, mustard, salt and pepper. We can modify the amount of spices to enhance the taste of the salad if necessary.
Place the finished salad in the refrigerator for a few hours before serving. Thanks to this, it will be flavored with spices. Remember to regularly add boiled and diced eggs to part of the salad if you want it to last up to a week in the fridge.
