Polish Vegetable Salad Food

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POLISH VEGETABLE SALAD



Polish Vegetable Salad image

This is a great side to go along with a burger or any meat at your next cookout. The carrots and apple add a nice crunch. I used dill pickles and loved the distinct dill taste. The sour cream and mayo make this vegetable salad recipe super creamy!

Provided by Lisa Pekala

Categories     Vegetable Appetizers

Time 40m

Number Of Ingredients 14

8 small potatoes, cooked and sliced into very small pieces or you can use 2 cans cooked potatoes
1 can(s) peas, drained
1 can(s) carrots, drained and sliced into small pieces
1/2 c mayonnaise
2 tsp lemon juice
1 tsp salt
1/2 tsp pepper
1/4 tsp paprika
1 stalk(s) celery, cut up into very small pieces
1 apple, any kind, peeled and cored, chopped into small pieces
2-3 pickles, chopped into very small piecees
2-3 Tbsp sour cream
1 tsp mustard
3 Tbsp fresh dill

Steps:

  • 1. Peel and cook potatoes, unless you are using canned. Place very small potato pieces into a large mixing bowl.
  • 2. Add peas, carrots, mayonnaise, lemon juice, salt, pepper, celery, apple, pickles, sour cream, dill, and mustard.
  • 3. Mix well. Sprinkle paprika on top of finished salad for presentation.
  • 4. *You may want to take away or add some ingredients to your liking. I typically have to add more mayonnaise to make it a bit creamier. Enjoy!

POLISH VEGETABLE POTATO SALAD



Polish Vegetable Potato Salad image

Salatka kartoflana jarzynowa. I decided to have an impromptu cookout. I had some leftover potato salad, but there wasn't enough, so I used this recipe to expand my salad. My guests were totally awed!!! I was feeling a bit guilty about feeding them leftovers while they thought I must have cooked all day to make this spectacular salad. Prep time does not include chilling.

Provided by Lorac

Categories     Potato

Time 1h

Yield 10 serving(s)

Number Of Ingredients 12

4 cups cooked diced potatoes
2 (16 ounce) packages frozen mixed vegetables, cooked and drained
1 (16 ounce) package frozen peas, cooked and drained
3 large dill pickles, diced
1/2 cup chopped green onion
2 tablespoons chopped fresh dill
salt and pepper
3/4 cup mayonnaise
3/4 cup sour cream
2 tablespoons prepared mustard
2 hard-boiled eggs, chopped
radish, cut into flowers

Steps:

  • Mix the potatoes with the vegetables, pickles, onions and dill, season with salt and pepper.
  • Mix mayonnaise, sour cream and mustard and add to the salad.
  • Garnish and chill for 2 hours.

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