POLISH VEGETABLE SALAD (JARZYNOWA SALATA)
A traditional Polish salad perfect for any occasion. This salad has been in our family for many years and is enjoyed by all of our non-Polish friends and relatives as well. The combination of ingredients may seem odd at first glance but when combined together your palate will not be disappointed. Colorful, flavorful, hearty - it's sure to be a crowd-pleaser!
Provided by Dorothy
Categories Salad Coleslaw Recipes With Mayo
Time P1DT36m
Yield 12
Number Of Ingredients 11
Steps:
- Place parsnips, carrots, and eggs into a large pot and cover with salted water; bring to a boil. Cook until vegetables are tender and eggs are hard-boiled, about 6 minutes . Remove eggs from hot water, cool under cold running water, and peel. Drain vegetables and let cool until safe to handle.
- Place cooled eggs, parsnips, and carrots on a work surface. Chop into small pieces the size of peas, and transfer to a large bowl. Drain pickles of any excess juice and add to the bowl along with peas, onion, and apple. Add mayonnaise, mustard, pepper, and salt; stir thoroughly until everything is coated. Cover with plastic wrap and refrigerate until flavors sink in, about 24 hours.
Nutrition Facts : Calories 292.4 calories, Carbohydrate 26.2 g, Cholesterol 131 mg, Fat 18.7 g, Fiber 7 g, Protein 7.5 g, SaturatedFat 3.3 g, Sodium 976.7 mg, Sugar 9.1 g
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