Recipe: Polish Vegetable and Potato-Vegetable Salad Recipes - 3

POLISH VEGETABLE AND
POTATO-VEGETABLE SALAD

"Below is a recipe for vegetable salad, called also Polish salad or simply salad. This salad is very popular in Poland. It is prepared from vegetables commonly available on the farmer markets because they grow in our Polish climate. The quantities and the selection of many of the vegetables in the recipe below is optional. If potatoes are present in the salad - the salad is also called vegetable-potato salad, without potatoes - just vegetable salad. Not only taste but the color of the salad is important, so if you replace one product by the other, remember about the right balance of tastes and colors!"

5 boiled potatoes (optional)
5 hard boiled eggs
5 boiled carrots
2 apples
1 boiled parsley-root (or parsnip)
4 cucumbers from vinegar
1 (8 oz) can corn, drained
1 (16 oz) can green peas, drained
1 mayonnaise (300-400 gr)
salt, pepper, 1 big spoon of mustard
1/2 of a celery root

Dice potatoes, eggs, carrots, apples and parsley-root, mix it in a bowl, then add corn and green pea and mix it all. Add some salt and pepper to taste, then add mayonnaise and mustard (you can also add some sour cream, 1-2 tablespoons, to the mayonnaise) mix it, check the taste; at the very end cover by mayonnaise at the top and refrigerate for an hour or two. (I like it also warm, just after mixing all ingredients - Jaga)

Source: Recipe prepared by Zdzislawa Przedzienkowska & Kuba Przedzienkowski, modified by Jagoda Urban-Klaehn
http://culture.polishsite.us/articles/art341fr.htm

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VEGETABLE SALAD OR SALATKA

FOR THE VEGETABLES:
3 to 5 medium red or other firm potatoes
1 bag frozen peas and carrots
FOR THE DRESSING:
2 stalks celery
1 dill pickle
1 cup mayonnaise
1 cup sour cream
2 tart firm apples
1 tsp mustard
hard boiled eggs (optional, for the salad)

Cook potatoes and frozen vegetables not too soft.

While veggies cook, chop celery and pickle very fine, mix into mayonnaise, sour cream, and mustard. Grate apples into dressing.

When vegetables are cooked, dice potatoes into tiny squares the size of the carrots in the pea-carrot mixture. Add chopped egg at this point if a more hearty salad is desired. Toss together with dressing. Chill.

Source: Recipe Cottage

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POLISH VEGETABLE POTATO SALAD
(SALATKA KARTOFLANA JARZYNOWA)

"I decided to have an impromptu cookout. I had some leftover potato salad, but there wasn't enough, so I used this recipe to expand my salad. My guests were totally awed!!! I was feeling a bit guilty about feeding them leftovers while they thought I must have cooked all day to make this spectacular salad."

FOR THE SALAD:
4 cups cooked diced potatoes
2 packages frozen mixed vegetables, cooked and drained
1 package frozen peas, cooked and drained
3 large dill pickles, diced
1/2 cup chopped green onions
2 tablespoons chopped fresh dill
salt and pepper
FOR THE DRESSING:
3/4 cup mayonnaise
3/4 cup sour cream
2 tablespoons prepared mustard
FOR THE GARNISH:
2 hard-boiled eggs, chopped
radishes, cut into flowers

Mix the potatoes with the vegetables, pickles, onions and dill, season with salt and pepper.

Mix mayonnaise, sour cream and mustard and add to the salad. Garnish and chill for 2 hours.

Servings: 10
Source: Lorac