Polish Vegetable Salad
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 5 hrs |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 2 kg potato (s)
- 1 kg carrot (s)
- 500 g parsley root (s)
- 1 small celeriac
- 1 leek, small
- 1 large onion (s)
- 6 egg (s)
- 2 large apples, tart ones
- 1 can peas
- 6 large pickles, or pickles
- 500 ml mayonnaise
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Brush off the potatoes, carrots and parsley root and cook in a large saucepan with water, then leave to cool. Boil the eggs hard, rinse with cold water, peel off the shell and dice. Peel cooked vegetables, apples, cucumber and dice evenly (about 0.5 x 0.5 cm). Finely chop the onions, drain and rinse the peas.
- Put all ingredients in a large bowl, season with salt and pepper, add 3/4 of the mayonnaise and mix everything carefully. Place in a serving bowl, cover with the remaining mayonnaise, decorate with cooked vegetables, e.g. with carrot roses and strips of leek.
- Chill for at least 3 hours.
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