Polish Egg Salad Recipes

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SALATKA JARZYNOWA - TRADITIONAL POLISH SALAD RECIPE



Salatka Jarzynowa - Traditional Polish Salad Recipe image

This authentic Polish vegetable salad called Jarzynowa Salad is made in every Polish household for celebrations and Christmas. It's really easy to make at home!

Provided by Karolina Klesta

Categories     Side dishes

Time 50m

Number Of Ingredients 11

3 potatoes
2 parsley roots
4 carrots
1 celery root
1 onion or white part of the leek
4 big fermented cucumbers (ogorek kiszony)
1 can of the sweet peas
1 apple (optional)
6 boiled eggs
10 tablespoons of mayonnaise
Salt and pepper

Steps:

  • Peel celery root, carrot, potatoes, and parsley roots.
  • Boil them until they are soft.
  • Boil the eggs.
  • Chop finely all the ingredients.
  • Add mayonnaise.
  • Season the Polish salad with salt and pepper.
  • Put the Polish salad to the fridge and eat when it's cold.

Nutrition Facts : Calories 242 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 118 milligrams cholesterol, Fat 14 grams fat, Fiber 4 grams fiber, Protein 7 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 184 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

POLISH EGG SALAD



Polish Egg Salad image

This creamy-style egg salad is quite common in Poland. It has a similar consistency than egg salad with mayo but it is made with cream cheese. Lovely in a sandwich with fresh cress.

Provided by apfel

Categories     Salad     Egg Salad Recipes

Time 10m

Yield 6

Number Of Ingredients 6

1 (8 ounce) package cream cheese, softened
1 tablespoon butter, softened, or more to taste
4 hard-boiled eggs, chopped
1 small onion, chopped
salt and ground black pepper to taste
1 tablespoon chopped fresh parsley, or to taste

Steps:

  • Combine cream cheese and butter in a bowl and mash with a fork. If mixture is too thick, add more softened butter. Mix in eggs and onion. Season with salt and pepper; serve with parsley.

Nutrition Facts : Calories 203.8 calories, Carbohydrate 2.5 g, Cholesterol 187.5 mg, Fat 18.5 g, Fiber 0.2 g, Protein 7.2 g, SaturatedFat 10.5 g, Sodium 192.1 mg, Sugar 0.9 g

POLISH POTATO SALAD



Polish Potato Salad image

After the war, my Polish relatives spread to all corners of the world, even Downunder, taking their fantastic cuisine with them. This is a delicious potato salad made by my grandmother and mother as well as the extended family. It contains some unusual ingredients. As with many family recipes, this has never been written down. The quantities are estimates, you can add more or less to suit your tastes.

Provided by JNS381

Categories     Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

4 large potatoes
1 tablespoon French dressing
3 eggs, hard boiled and chopped
1/2 cup cooked peas
1/2 cup canned baked beans in tomato sauce
1 -2 pickled cucumber, cut into small dice
90 g cheddar cheese, cut into small cubes
2 tablespoons dill, chopped. Fresh is best but dried will do
3 spring onions, chopped
4 tablespoons mayonnaise
3 tablespoons cream (fresh or sour)

Steps:

  • Peel potatoes and cut into large dice. Boil or steam until just cooked. Don't overcook.
  • Drain and place in a large bowl. While still hot, drizzle the french dressing over the potatoes and allow them to cool.
  • When cool, add the eggs, peas, baked beans, cucumbers, cheese, spring onions and dill. Gently mix through.
  • Add the mayonnaise and cream and mix through.
  • Add more mayo or cream to taste and to get a creamy consistency.
  • Garnish with some extra slices of hard boiled egg and fresh dill if you like.

POLISH EGG BREAD



Polish Egg Bread image

Make and share this Polish Egg Bread recipe from Food.com.

Provided by Charmie777

Categories     Yeast Breads

Time 2h20m

Yield 6 loaves

Number Of Ingredients 8

5 (1/4 ounce) packages active dry yeast
2 cups lukewarm water, divided
1 quart whole milk, scalded
1 cup butter, cut into pieces
7 teaspoons salt
10 whole eggs, room temperature
5 lbs bread flour
1 1/2 cups superfine sugar

Steps:

  • Dissolve yeast packages in 1 cup of warm water. Rinse and dry a small saucepan to prevent milk from scorching and sticking when scalded. Bring milk to a boil, reduce heat, and simmer for 2 minutes. Remove from heat, and add remaining 1 cup warm water, butter, and salt; stir to blend. Once cooled to lukewarm, stir in dissolved yeast.
  • In a separate bowl, beat eggs until light and fluffy. Gradually stir eggs into milk mixture. Once blended, add flour gradually until few or no lumps remain. Divide dough in half, and let rise in a warm place for 1 1/2 hours.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Once risen, turn dough out onto a well-floured surface and divide into 6 equal portions. (Dough will be very sticky and soft at this point.) Divide each portion into 3 pieces; braid together, and place on a baking sheet.
  • Bake in the preheated oven for 35 to 40 minutes, or until hollow-sounding when tapped on top. Let cool, and enjoy!

Nutrition Facts : Calories 2064.7, Fat 47.2, SaturatedFat 25.4, Cholesterol 407.8, Sodium 3110.8, Carbohydrate 348.9, Fiber 11.5, Sugar 60.1, Protein 56.1

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