Salatka Warzywna (Vegetable Salad) – Polish Housewife
We’ve both been fighting a cold, so last week, I decided to visit the little market near our building rather than walking a kilometer both ways to shop at the supermarket. Now the big dilemma – what will I find in this tiny shop that I can make into a meal? They had ground turkey, so our protein would be turkey meatloaf with sauce. The very limited fresh produce wasn’t appealing that day, so I went with a jar of mixed vegetables. I didn’t notice until I took the photo below that it was a Mexican veg mix. (It didn’t jump out at me as a Mexican combination, but who am I to rob Polish households of their international flair?)
My plan was to make this into a molded, mayo based salad like I’ve seen in so many Polish restaurants. It always reminds me of the ensalada ruso (Russian salad) that was so common in Spain. I wasn’t working from a recipe, but I decided to garnish these starchy vegetables much like I would a potato salad.
Smacznego!
Salatka Warzywna (Vegetable Salad)
Yield: serves 4 1x
Category: Salad
Cuisine: Polish
- 2 cups canned or frozen mixed vegetables, finely diced (mine included corn, peas, carrots, and kidney beans)
- 1/2 cup mayo (or to taste)
- 1 teaspoon Dijon mustard
- 1/4 cup finely diced onion
- 1 hard-boiled egg, diced
- salt & pepper
optional ingredients:
- finely diced boiled potato
- finely diced granny smith apple
- finely diced pickle
- finely diced celery
optional ingredients:
In my mind, the key to this salad is keeping everything very small and uniform in size. Whatever you decided to add, make sure it’s no bigger than a pea.
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