Sałatka jarzynowa: Polish vegetable salad, fine dice, mayonnaise with mustard
The classic salad of root vegetables boiled in their skins and cut into half-centimetre dice, with pickled cucumber, apple, egg and peas. Seasoning and a teaspoon of mustard go in first, then mayonnaise, only enough to bind. Best after a night in the fridge when the flavours have married.
Your own work in that: 30 min.
- Vegetables boiling 30 min
- Cooling 60 min
- Dicing 30 min
- Flavours marrying 120 min
Step by step
0 / 6 done
Boil the vegetables in their skins
Wash the carrots, parsley roots, celeriac and potatoes and boil them in their skins in salted water: roots 25–30 minutes, potatoes 20. Tender but not falling apart. Hard-boil the eggs separately, 9 minutes.
Ingredients: 4 pcs carrots · 2 pcs parsley roots · 1 pcs celeriac, a piece · 400 g potatoes · 5 pcs eggs · 4 pcs brine-pickled cucumbers · 1 pcs apple · 1 pcs tinned green peas · ½ pcs onion
TipIn their skins the vegetables don't waterlog and stay firm, which later gives neat dice instead of mush.
Skins on, tender, no longer
Cool completely
Drain and cool the vegetables until cold: about an hour on a board, and if they are still warm inside, a while longer in the fridge. Warm, they cut into pulp and melt the mayonnaise.
Cold, they dice evenly
Dice finely
Peel everything and cut into about 5 mm dice: vegetables, potatoes, eggs (keep one back to decorate), pickles, peeled apple, the onion very finely. Even dice isn't only about looks but taste: every spoonful should have everything in it.
TipSqueeze the diced pickles lightly in your hand, or the salad weeps.
5 mm dice, patiently
Combine
Put all the ingredients and the drained peas in a large bowl. Add the salt, pepper and mustard. Mix gently, without the mayonnaise yet, so the seasoning spreads evenly.
Ingredients: 200 g mayonnaise · 1 tsp mustard · 1 tsp salt · 1 tsp black pepper · ½ bunch flat-leaf parsley
Everything in the bowl, seasoning before mayonnaise
Add the mayonnaise
Add three-quarters of the mayonnaise and fold gently from the bottom with a spoon. The salad should be bound, not swimming. Add the rest only after resting, if it seems dry.
TipToo much mayonnaise is the commonest mistake. The vegetables should be visible, not drowned.
Three-quarters now, the rest in the morning
Chill and serve
Cover and refrigerate for at least 2 hours, ideally overnight. In the morning adjust the seasoning, smooth the top and decorate with egg and parsley. With bread and cold cuts.
After a night: married, smoothed, decorated
Before you start
Without potatoes
A lighter, sharper version; more parsley root and celeriac instead. Potato mellows the salad, so without it the root vegetables and pickle come through more clearly.
Homemade mayonnaise
A yolk, a teaspoon of mustard, a tablespoon of lemon juice, a pinch of salt, 200 ml oil poured in a thin stream while blending. Three minutes, and the difference is clear. Mayonnaise with raw yolk is not for children, pregnant women or the elderly; eat a salad made with it within 1–2 days.
Storing
Covered in the fridge, 3 days. Don't freeze: the mayonnaise splits.
Nutrition
per 100 gStep photos are computer-generated from the recipe.