VideoNEW
Podcasts
Blogs
Watch Video
Special Consideration
Food Category
Cuisine Category
Vegetable salad with mayonnaise recipe
Listen
You need to upgrade your Flash Player This is replaced by the Flash content. Place your alternate content here and users without the Flash plugin or with Javascript turned off will see this.
- Cuisine: Polish
- Prep Time: 1 hr(s)
- Cook Time: 30 min(s)
- Serves 8
The origin of cooked vegetable salad goes back to 1864. Russian chef Lucien Olivier prepared this salad especially for Tsar Nicholas II. Oliver never gave this recipe to anyone. After his death, people tried to reconstruct the recipe, naming it Olivier salad. It was more sophisticated then present vegetable salad, which, after the war, was simplified and called Russian salad.
There is hardly a Polish celebration without cooked vegetable salad on the table.
Ingredients
3 large carrots3 large potatoes
5 hard boiled eggs
1 can of green peas or chickpeas
1 parsnip
4 gherkins
2 apples, peeled, cored
1 small jar of mayonnaise
1 tsp of mustard
Lemon juice
Preparation
Bring a large saucepan of water to the boil. Cook the carrot, potato and parsnip until tender. Remove and drain. Set aside to cool. When cool, peel and chop into small cubes. Transfer to a serving bowl.Chop the apple, gherkin and egg into small cubes. Add to the vegetables. Add the green peas (or chickpeas) and lemon juice. Season with salt and pepper.
Combine the mayonnaise and mustard in a small bowl. Add to the salad and mix well.
If you enjoyed this Vegetable salad with mayonnaise recipe then browse more Polish recipes, vegetarian recipes, easy recipes and our most popular hainanese chicken rice recipe.
Polish Restaurants
Displaying 1 of 1 Polish Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Chair14 | Thornbury |
Featured Food & Recipes
Hot Tips
Harissa Paste
Cover harissa paste with a layer of olive oil to preserve.
Glossary
Sage
A perennial broad-leaved herb that is widely cultivated for its leaves, which have an aromatic, slightly bitter flavour and are used for flavouring fatty meats (such as pork), stuffings, marinades, certain cheeses and various drinks.
