I have the great fortune of working with a man from Poland. Since half of my family was Polish, my co-worker and I talk cooking.
When we talked about our plans for Easter, he told me about Polish Vegetable Salad, which he said could be the national dish of Poland. (How have I never heard of this???) There are many variations to it, but it's essentially a potato salad with extra vegetables in it.
DELICIOUS! I will always make it now!
Here's how I made ....
Polish Vegetable Salad
3 medium potatoes, boiled, peeled, then diced
2 carrots, boiled, peeled, then diced
half a raw onion, diced
2 hard boiled eggs, diced
3 Polish pickles in brine, diced
1 apple, peeled and diced
1 cup frozen peas (cooked)
enough mayo just to coat, or to taste, maybe 2/3 cup
For some reason, it's important to scrub, but not peel or cut the potatoes and carrots (and parsnips, if you want) before boiling. Cook till tender, THEN peel and dice.
Mix with the rest of the stuff and toss lightly with mayo. Refrigerate for at least an hour. Good cold or at room temp.
Served with Blue Seal kielbasa (the BEST, from Chickopee, MA), hard boiled egg, horseradish and Polish rye bread from Pittsfield, MA.
Lee
When we talked about our plans for Easter, he told me about Polish Vegetable Salad, which he said could be the national dish of Poland. (How have I never heard of this???) There are many variations to it, but it's essentially a potato salad with extra vegetables in it.
DELICIOUS! I will always make it now!
Here's how I made ....
Polish Vegetable Salad
3 medium potatoes, boiled, peeled, then diced
2 carrots, boiled, peeled, then diced
half a raw onion, diced
2 hard boiled eggs, diced
3 Polish pickles in brine, diced
1 apple, peeled and diced
1 cup frozen peas (cooked)
enough mayo just to coat, or to taste, maybe 2/3 cup
For some reason, it's important to scrub, but not peel or cut the potatoes and carrots (and parsnips, if you want) before boiling. Cook till tender, THEN peel and dice.
Mix with the rest of the stuff and toss lightly with mayo. Refrigerate for at least an hour. Good cold or at room temp.
Served with Blue Seal kielbasa (the BEST, from Chickopee, MA), hard boiled egg, horseradish and Polish rye bread from Pittsfield, MA.
Lee