Polish cold vegetable salad
Ingredients
- 4 medium potatoes
- 3 medium carrots
- 1 cup green peas fresh or frozen
- 3-4 pickles
- 1 cup canned corn optional
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- salt and pepper to taste
- 2 hard-boiled eggs optional, for extra richness
- 1 tsp mustard optional, for extra tang
Instructions
Prepare the vegetables:
- Peel the potatoes and carrots, then cut them into large chunks.
- Boil the potatoes and carrots in a large pot of salted water until tender (about 15-20 minutes). Be sure not to overcook them, as you want the vegetables to hold their shape.
- While the potatoes and carrots cook, boil the green peas for 3-5 minutes, then drain the water.
Cool and dice:
- Once the vegetables are cooked, allow them to cool to room temperature, or rinse them under cold water to speed up the process.
- Once cooled, dice the potatoes, carrots, and pickles into small, even pieces. Drain the corn if using.
Prepare the dressing:
- In a separate bowl, combine the mayonnaise and sour cream until smooth. Add salt, pepper, and mustard (if using) to taste. For added depth of flavor, you can also add a splash of lemon juice or vinegar to balance the creaminess of the dressing.
Assemble the salad:
- In a large bowl, combine all the cooked vegetables: potatoes, carrots, peas, pickles, corn, and chopped hard-boiled eggs (if using).
- Pour the prepared dressing over the vegetables and gently toss everything together until well coated. Taste and adjust seasoning if needed.
Chill and serve:
- Cover the salad with plastic wrap and refrigerate for at least 2 hours, preferably overnight. This allows the flavors to meld together and enhances the taste.
- Before serving, you can garnish with fresh herbs or sprinkle some additional chopped eggs on top for decoration.
Tips:
- For added texture, you can incorporate finely chopped fresh herbs like parsley or dill.
- For a lighter version, you can substitute sour cream and mayonnaise with a lighter yogurt or a reduced-fat version of both.
- For variations, try adding cooked chicken or smoked fish for an extra savory twist.
Notes
Introduction to Sałatka Jarzynowa
Polish vegetable salad, also known as Sałatka Jarzynowa, is a staple in Polish cuisine, often enjoyed at family gatherings, holidays, and festive celebrations. This beloved dish is a wonderful combination of tender, boiled vegetables dressed in a rich and creamy dressing. The flavors are simple yet satisfying, offering a comforting balance between the sweetness of the vegetables and the tanginess of the dressing. Not only does it stand out for its flavor, but its versatility makes it a perfect side dish for a variety of meals.Key ingredients and variations
The traditional base of this salad includes potatoes, carrots, and green peas, all cooked to a tender yet firm texture. These vegetables are finely chopped and combined to create a delightful contrast of flavors and textures. While these are the core ingredients, there are many variations of the dish. Some recipes include pickles for a tangy kick, while others may add corn for sweetness. The beauty of this dish lies in its flexibility—it can be customized with various ingredients based on personal taste or regional preferences. No matter how it's made, Sałatka Jarzynowa remains a comforting and hearty dish.Preparation and texture
The vegetables are carefully cooked until tender and then diced into small, uniform pieces. This ensures that each bite offers a perfect mix of textures, from the soft potatoes to the crisp carrots and peas. The creamy dressing made from mayonnaise and sour cream envelops the vegetables, binding everything together into a harmonious blend of flavors. If pickles are used, their sharpness adds an extra layer of flavor that contrasts nicely with the richness of the dressing.
This sounds delicious! I’m excited to try it. My only question is – the recipe says to cut the potatoes and carrots into large chunks. How large is “large”? Like, golf ball-sized? Or bigger? I want to make sure they’re cooked through but still hold their shape.