I hope you aren’t sick of my traditional Polish recipes because I have another one for you. It’s the last one from our Christmas Eve dinner. I know it’s late for Christmas recipes. Forgive me, haha.
This cooked vegetable and egg salad is a traditional Polish holiday salad. It is my mom’s recipe so naturally that means it’s already healthier than the typical traditional Polish recipes. I got my healthy eating from my mom. Gotta love it!
This cooked vegetable egg salad makes an appearance on our family dinner table twice a year – every Christmas and every Easter. We love it. My dad especially, he is always the one to initiate that we should make it. So maybe that makes the recipe just as much my dad’s as it is my mom’s. Let’s just say it’s a family recipe, that probably sums it up much better.
My dad loves this one. Loves! He tends to add more mayonnaise than we do, but that’s the beautiful thing about it – you add as much as you want in your own serving. It’s better to let the salad stay in the fridge without mayo added so that way the salad stays fresh much longer. Although ours is usually gone in 3 days. What can I say? We like our holiday food
This recipe makes one huge bowl. It’s huge. Like a whole lot of servings of salad. That’s why we make it for the holidays. It’s a special occasion.
Going through all the labor intensive work of cutting and peeling cooked vegetables isn’t exactly my definition of fun, although it goes much faster when you have someone else helping you and doing it with you. The atmosphere automatically becomes much more cheerful and bright. I always make it with my dad while my mom prepares other dishes holiday dishes.
So get your family together and make this cooked vegetable and egg salad!
You won’t be disappointed
Cooked Vegetable & Egg Salad (Traditional Polish Holiday Salad)
Keywords: entree salad vegetarian eggs carrot potato Christmas Easter Polish
Ingredients (16 servings)
- 4 potatoes, cooked whole with skin, cooled
- 10 small-medium carrots, cooked whole with skin, cooled
- 1 small celery root, cooked whole with skin, cooled
- 3-4 large hard boiled eggs, cooled
- 1 large parsnip, cooked whole with skin, cooled
- 8 medium Polish dill pickles, chopped
- 1 (15oz) can green sweet peas (or sweet corn)
- Chopped Parsley to taste
- Paprika, Pepper, spices to taste
- Mayonnaise to taste
- Optional add-ins: chopped apple, celery, white kidney beans.
Peel the cooked and cooled vegetables.
Cut the peeled vegetables into small cubes.
Add to a big bowl.
Repeat with all cooked vegetables.
Peel and cube eggs and add them to the bowl also.
Add sweet peas.
Season with spices and pepper and mix well.
Chill covered for at least 3 hours.
When ready to serve, take out the amount you’re going to serve and add mayonnaise to that part and mix until thoroughly combined. Serve.
It holds in the fridge for a couple of days if left covered and without mayonnaise. If you add mayonnaise to the whole salad, it will only last a day or two.
Kammie wants to know:
- Do you like egg salads?
- What’s your favorite cooked vegetable to put in a salad?
Let me know in the comments below!
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