Polish Vegetable Salad (Salatka) recipe
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Ingredients
- salt ½ small celery root, peeled and cut into chunks 1 large parsnips, peeled and cut into chunks 3 carrots, peeled and cut into chunks 3 red-skinned potatoes, or as desired, peeled and cut into large chunks 1 (15 ounce) can peas, drained and rinsed 3 hard-boiled eggs, cooled and cut into 1/4-inch pieces 2 dill pickles, cut into 1/4-inch slices ½ cup reduced-fat olive oil mayonnaise ½ cup fat-free Greek yogurt 2 tablespoons Dijon mustard salt and ground black pepper to taste
Nutrition Info
- 241.8 caloriescarbohydrate: 27.6 gcholesterol: 116.7 mgfat: 11.5 gfiber: 6.1 gprotein: 8.5 gsaturatedFat: 2.8 gservingSize: -sodium: 590.4 mgsugar: 8.3 gtransFat: : -unsaturatedFat: : -
Directions Polish Vegetable Salad (Salatka)
Directions
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Place celery root, parsnips, carrots, and potatoes in a saucepan, cover with water and add salt. Bring to a boil, cook until vegetables are fork-tender but still firm in the center, 5 to 7 minutes. Remove smaller pieces so they do not overcook. Drain and allow to cool until safe to handle, 5 to 7 minutes. Cut vegetables into 1/4-inch pieces.
Combine cooked root vegetables, peas, eggs, pickles, in a large bowl. Add mayonnaise, yogurt, and mustard. Mix gently, taking care not to crush the peas. Season salad with salt and pepper.
Refrigerate salad at least 8 hours to overnight.