Vegetable salad is a dish that is almost always present on holiday tables in Poland. Is it prepared the same in every region of the country? It turns out that – despite minor regional modifications – the recipe for the Christmas classic looks similar everywhere. An example is the Małopolska Easter salad according to the recipe of the Rural Women’s Circle from Konaszówka, located near Krakow. Interestingly, in addition to the typical ingredients, the salad also includes, among others: a teaspoon of mustard.
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Ingredients:
- 3-4 carrots,
- parsley (root),
- 1/2 medium celery,
- 5 potatoes,
- 6 eggs,
- 4 pickled cucumbers,
- juicy apple,
- a can of canned peas,
- can of canned corn,
- 4 tablespoons of mayonnaise,
- a teaspoon of mustard,
- salt, pepper (to taste).
How to do it:
1. Wash root vegetables (carrots, parsley, celery, potatoes). Don’t peel the skins. Boil the vegetables al dente in lightly salted water. Strain and cool. Peel and cut into small cubes. Pour into a bowl.
2. Hard-boil the eggs (cook for about 8 minutes from the moment the water boils). Cool the eggs in cold water, peel them and cut them into cubes.
3. Also cut the pickled cucumbers and peeled apple into cubes.
4. Drain the peas and corn from the brine.
5. Combine all ingredients in a bowl. Add mayonnaise, mustard and mix the salad thoroughly. Season to taste with salt and pepper. Put in the fridge for a few hours.
6. Taste the salad once it has cooled down. If you feel it is necessary, add a little more salt and pepper.
7. Before serving the salad on the festive table, decorate it as you wish.
Source: Terazgotuje.pl
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