Salatka Z Pora I Jablka Polish Leek And Apple Salad Food

SAłATKA JARZYNOWA: POLISH VEGETABLE SALAD

Steps:

• Wash all vegetables (potatoes, carrots, parsley roots and celeriac) thoroughly. Peel the celeriac, don't peel the rest.
• If the vegetables are large, cut them in large chunks. Place all vegetables into a large cooking pot.
• Pour in enough water to cover them all (stock would be even better!). Cover with a lid and set the heat on 'medium'.
• Cook vegetables until tender, but still firm - we don't want them to fall apart in the salad. Usually, 30 minutes is enough, but that will depend on the thickness of your veggies. You can monitor them by 'poking' with a fork from time to time. Once they're cooked, strain and leave to cool.
• As you wait, place eggs in the bottom of a saucepan. Fill the pan with cold water, just above the eggs.
• Bring the water to a boil, then reduce the heat to a minimum and continue cooking for 9 minutes.
• Remove the eggs from the pan and into a smaller bowl. Cover them with cold water and set them aside to cool.
• Peel the onion, and dice it finely, then move into a small bowl.
• Cover with boiling water and leave for 15 seconds.
• Use a sieve to strain the water off. Move the onions into a large salad bowl.
• Peel full sour pickles and cut off the ends. Dice them into small cubes.
• Squeeze out the excess juices with your hands and move the cukes into the salad bowl.
• Peel the apple and cut out the core. Slice just like the pickles. Add to the salad bowl.
• Peel cooked vegetables and gently dice them into cubes (mine are roughly sized at 0.3''/8 mm per side). Add to bowl.
• Peel the eggs, dice them as well. Add to bowl.
• Open a can of green peas, get rid of the liquid. Pour the peas into the bowl.
• Add in mayonnaise, sour cream, and mustard. Season with salt and pepper.
• Gently stir to combine - try not to mash the vegetables.
• If you have the time, refrigerate at least 30 minutes before serving.

POLISH POTATO AND VEGGIE SALAD (SALATKA ZIEMNIACZANO-JARZYNOWA)

Steps:

• Dice the potatoes, carrots, eggs, apple and pickles; mix gently in a large bowl.
• Add the green peas to the bowl.
• Add nutmeg and salt and pepper to taste.
• In a smaller bowl combine mayonnaise, sour cream and mustard. Add to vegetables.
• Mix all together thoroughly but gently (so it doesn't turn to mush). Adjust seasoning to taste. Garnish with chopped green onion.
• Note: Sometimes, if the taste is a little too bland (depending how sweet or sour the apple is), you could add a teaspoon of lemon juice to the salad.