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Vegetable salad the way my grand aunt made it


2 h





About the Recipe

This recipe is probably the most traditional recipe that I had a chance to try for a quarter of a century.
This is how I remember it being served by my grandma and grand aunt. My aunt did not add eggs, however one of my aunts sneak in a herring from time to time.

The salad (is Polish Sałatka Jarzynowa) was and still is made at least twice a year by Poles - for Easter and Christmas. It varies in different houses but the base of it is the same.
It is based on the similar vegetables that are used to make the Sunday Broth Soup - called Rosół - carrots, celery, parsley.
In the old days, the salad was made with the same vegetables as the soup to minimize the food waste. That is why it has become so famous in every house in Poland.


1/2 celery root
3 medium carrots
1 bag of frozen peas
2 big potatoes
2 celery sticks
1 parsley root
2 apples
1/2 small onion
5 Polish pickled cucumbers ("cucumbers in brine")
1/2 cup of mayonnaise
salt, pepper
hand full of chopped parsley for decoaration


Step 1

Boil potatoes, carrots and parsley, and celery root in salted water until tender. Start with potatoes, they take longer than the other vegetables to cook. Next, cool them down.

Step 2

Dice up celery, pickles, onion, apples into small, even pieces.
Blanch the green peas.

Step 3

Once potatoes, carrots, and parsley, and celery root, cool down, peel and dice them into small, even pieces.

Step 4

Combine all ingredients, in a large mixing bowl.

Step 5

In a small bowl combine mayo, pepper and salt, and mix it well. Add the sauce into the vegetables and gently mix until combined. Place in a fridge for at least 1h, serve cold.


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