Sałatka Jarzynowa | Polish Vegetable Salad - Cooking with John Gora

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

Boil potatoes until fork-tender, about 15-20 minutes.

Boil carrots and parsnips until tender, about 10-15 minutes.

Cook peas in boiling water until bright green, about 2-3 minutes.

Drain and cool all vegetables in cold water.

Chop boiled potatoes, carrots, parsnips, and pickles into small cubes.

Finely dice leek, apple, and garlic.

In a large bowl, combine chopped vegetables, leek, apple, and green onion.

Add mayonnaise and mustard, mixing thoroughly.

Season with salt, pepper, and add pepper corns and bay leaf.

Gently fold in chopped hard-boiled eggs.

Chill in the refrigerator for at least 30 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens