Vegetable Salad

Vegetable Salad

By The Polonia Media Network

In this recipe we will recall a couple of our old favorite salads, as well as introduce a Polish standard that we have been remiss by not suggesting long before this. So, let’s start out right there with what some people have described as the Polish equivalent of America’s potato salad.

Vegetable Salad

2 carrots

2 stalks celery

1 parsnip

5 medium potatoes

3 hard boiled eggs

1 cup dill pickles, diced

4 apples, peeled and diced

1 cup navy beans, drained

1 cup canned peas, drained

1 bunch chopped green onion

2 cups sour cream

1 cup mayonnaise

2 Tbsp. brown mustard

— sugar to taste

— vinegar to taste

— salt to taste

Boil water with about a half-teaspoon of salt (or salt substitute) in a medium pot, about half full. Add carrots, celery and parsnip, cooking until tender. Boil the potatoes in a separate pot until soft, but not breaking apart.

Drain all of the cooked vegetables and set aside to cool.

After the veggies are cool, dice very finely. Polish cooks and diners consider the salad more elegant, the more finely the ingredients are diced.

Dice the hard boiled eggs. Chop the green onions.

Combine the diced vegetables, diced dill pickle, diced apples, navy beans (either canned or cooked), peas and the chopped green onion.

Make a sauce with the sour cream, mayonnaise and brown mustard. Add as much sugar, vinegar and salt as pleases your own taste, but do not go overboard. A bit of each will probably do the trick. At any rate, this a chance to add your own personality to the dish.

Chill and its ready to serve. It makes a particularly nice salad with a light buffet lunch or dinner.