The other day I had this salad at my polish friend, Agnieszka and it was so damn good and very refreshing! So tonight I did remade them by myself. Different versions of this potato salad exist in Poland as well as throughout Europe (Eastern mainly, my instinct tells me). People in Poland call this salad either ‘vegetable salad’ (salatka jarzynowa) or simply ‘salad’, which is an indication of just how popular it is. If you live here in Halmstad or Sweden, you can get the Hellmans mayonaise and Polish Pickles in any Arabic Store.
This potato salad is great as a party food idea, side dish or light lunch. It’s also perfect to have them with Polish dumplings, I will share the recipe later. I hope you enjoy it!
I N G R E D I E N T S
- 1 large parsnip
- 1 large or 2 leeks, white part only, carefully rinsed
- 3 celery
- salt
- pepper
- a little bit sugar
- 2 granny smith apples
- 1 cup green beans
- 8 medium potatoes
- 6 carrots
- 1 can of sweet corn
- 1 dozen eggs, hard-boiled
- 2 cups shredded dill pickles (large side of grater), press out the juice
- 1 1/2 cup mayonnaise
- 3tbsp mustard
H O W T O P R E P A R E
- Finely dice the leek and celery.
- Add peeled potatoes, carrots, and parsnip to a large Dutch oven cover with salted water, bring to a boil, reduce heat to simmer, and cook until tender (a fork can be inserted easily) 20-30 minutes, drain, cool.
- Pour hot water into your frozen green beans then drain the water.
- Dice the potatoes, carrots and parsnip into 1 cm cubes, dice egg whites, and crumble the yolks, add all of this to a large bowl, add pickles, celery, leek, beans, sweet corn, granny smith apples, mayo, mustard, salt, sugar and black pepper.
- Cover and keep refrigerated, you can “frost” with additional mayo if desired.
Dapur Kornhills 