Polish Root Vegetable Salad

Recipe

This is one of my favorite Polish recipes. I make it mostly in the fall and winter when root vegetables are in season and cooked food tastes better than raw. This salad reminds me of a popular potato salad in America, but it’s a lot more flavorful and nutritious. It takes a little extra time to make it (about 1 hour), but it lasts for a few days, goes with just about anything, is suitable for any occasion, and everyone loves it.

 

Ingredients:

Dressing:

  •  3 Tbs. EVOO (Extra Virgin Olive Oil)

  • 1/2 cup mayo

  • 1 tsp. mustard

  • Salt and pepper to taste

 Salad:

  •  4 medium potatoes

  • 3 carrots

  • 1 parsnip

  • 1 small celery root (or 2 celery sticks)

  • 3 eggs (hard boiled)

  • 2 pickles

  • 1 green apple

  • 1 leek (white and light green part only)

  • 1/2 cup frozen peas (or canned)

  • 1 small bunch of parsley

  • 1 small bunch of green onions (green parts only)

  • Salt and pepper to taste

 

Method:

  • In a large pot steam (or boil with a small amount of water) potatoes, carrots, parsnip, and celery root until tender but not overcooked. Let the vegetables cool down, and then take the skin off.

  • Make the dressing. Place all ingredients in a jar or a small bowl and mix it with a whisk until well combined. Keep it in the fridge until the vegetables are ready.

  • Boil eggs until hardboiled. Let them cool down, and dice them into small pieces (about 1/2 inch size)

  • Lightly steam peas until defrosted.

  • Dice leek and steam with small amount of salted water until tender but not overcooked. Place it aside to cool down.

  • Dice the pickles, green apple, and root vegetables (about 1/2 inch size). Place them all in a large bowl. Add chopped eggs, diced leek, and peas.

  • Chop parsley and green onion and add to the bowl with vegetables.

  • Gently mix all vegetables using a wooden spoon and sprinkle them with salt and pepper.

  • Add dressing and mix again until vegetables are coated with the dressing. Add more salt and pepper if needed.

  • Serve cold. Keep it in the refrigerator for up to 4 days.

 

Health facts:

  •  low sugar

  • rich in vitamins and minerals 

  • high in fiber

  • good source of protein 

  • GF, dairy free, vegetarian