Polish Vegie Salad
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 28mins
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- Serves
- 6
-
- Calories
- 303
This salad reminds me of my childhood. My mum used to make a version of this, and this recipe is based on that recipe. Thanks Mum, Lunch is still great!
Inspired by: https://tenina.com/recipes/polish-vegie-saladrecipe updated 24 Jan 2022
Ingredients
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- Potato
- 3
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- Carrot
- 3
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- Parsnip
- 2
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- Apple
- 2
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- Gherkins
- 6
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- Onion
- ½
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- Lemon
- 1
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- Egg
- 6
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- Water
- 500 g
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- Frozen peas
- 200 g
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- Dijon mustard
- 2 teaspoons
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- Pink himalayan salt flakes
- as needed
-
- Mayonnaise
- 300 g
Tools
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TM5
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Simmering basket
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Tm5 bowl
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Varoma tray - tm5
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Varoma dish
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Large mixing bowl
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Water bath
-
Small bowl
Step preview
- Add egg to the simmering basket
- Add water to the TM5 bowl
- Arrange simmering basket
- Add potato to the varoma tray
- Add the rest of the vegies into Varoma dish leaving a hole in the centre of the vegies to allow the steam to come through (an egg ring works well for this)
- Place Varoma into position and steam vegies and eggs 15 min/ Varoma/speed 4
- Add apple and gherkins to a clean large mixing bowl
- Add onion and frozen peas to the large mixing bowl
- Transfer eggs to water bath and leave to cool
- Stir vegies and check to see if they are cooked, just tender
- Once veggies are cooked, remove Varoma and set aside with the lid off and allow to cool
- In a small mixing bowl, mix together Easy Mayonnaise, mustard, lemon juice and salt
- Peel the eggs and cut in halves or quarters
- Once vegies are cooled (or mostly – this salad can be served warm), add to the large mixing bowl
- Pour mayo mix over the vegies and stir thoroughly but gently
- Serve with egg on top