It’s March and it’s weekend, finally!!! I don’t know about you but I’m in desperate need of the spring sun, some good, natural dose of vit.D. Today I made that colorful vegetable salad for lunch, it reminds me of the spring. This is traditional Polish dish usually served during family gatherings, holiday parties, weddings, birthdays. Delicious and creamy, great as an appetizer or as lunch meal, perfect to take to a picnic (speaking about spring).
Best part, you can leave off ingredients you don’t like or don’t have or don’t whatever or add your favorites that you think would go well with it. You can make it vegan as I did. Traditional recipe consist of eggs so I included them in the list but I made mine without eggs (rare case where my allergy makes my life easier ). That salad is even better the day or two after preparation, it keeps great for a couple of days if stored in the fridge. Be prepared for lots of dicing. It is worth it. Believe me, it can be a very relaxing process .
1 medium parsley root
1 small celery root
3 medium carrots
2 medium potatoes
1 onion (optional)
4 cucumbers in brine
1 tart apples
3 eggs (optional)
1 can of organic whole kernels sweet corn
1 can of organic green peas
salt and pepper
Wash unpeeled vegetables (parsley, celery, potato, carrot) and boil for approx 30 min in a large cooking pot, until a little soft but NOT mushy!!! Some veggies like carrots cook quicker than the others so you may need to carefully remove them from the water earlier.
Drain and let the veggies cool off. Peel (skins come off easily). Dice (you can use vegetable cutter if you own one). Transfer to the large mixing bowl.
Peel cuccumbers and apple. Dice. To the bowl. Peel eggs and guess what…dice and to the bowl . Finely chop the onion. To the bowl.
Drain green beans and corn. Don’t dice! Enough of dicing, right? Just bring to the bowl.
Mix all ingredients well. I use two large bamboo spoons for that. Add salt and pepper for taste.
If you decide to use all of the ingredients from the list you will need to stir together approx. 8 TBS of mayonnaise, 8 TBS of sour cream, 1 tsp of dijon mustard, salt and pepper. (I omit mayonnaise and just mix sour cream with mustard in 3:1 ratio.) Best rule, asses yourself how much sauce you need/want in relation to the volume of the salad in the bowl.
Mix the sauce into the salad and toss well.
Have a good weekend!