Polish Vegetable Salad (Jarzynowa Salata) recipe
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Ingredients
- 4 large parsnips 6 carrots 8 eggs 8 dill pickles, finely chopped 1 (14 ounce) can peas, drained 1 onion, finely chopped 1 small apple, peeled and finely chopped 1 cup mayonnaise ⅓ cup mustard 1 teaspoon ground black pepper ½ teaspoon salt
Nutrition Info
- 292.4 caloriescarbohydrate: 26.2 gcholesterol: 131 mgfat: 18.7 gfiber: 7 gprotein: 7.5 gsaturatedFat: 3.3 gservingSize: -sodium: 976.7 mgsugar: 9.1 gtransFat: : -unsaturatedFat: : -
Directions Polish Vegetable Salad (Jarzynowa Salata)
Directions
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Place parsnips, carrots, and eggs into a large pot and cover with salted water, bring to a boil. Cook until vegetables are tender and eggs are hard-boiled, about 6 minutes. Remove eggs from hot water, cool under cold running water, and peel. Drain vegetables and let cool until safe to handle.
Place cooled eggs, parsnips, and carrots on a work surface. Chop into small pieces the size of peas, and transfer to a large bowl. Drain pickles of any excess juice and add to the bowl along with peas, onion, and apple. Add mayonnaise, mustard, pepper, and salt, stir thoroughly until everything is coated. Cover with plastic wrap and refrigerate until flavors sink in, about 24 hours.