POLISH EGG SALAD
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
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
When my in-laws from Poland visited, I made this dish for them, knowing their fondness for sausage and potatoes. They liked it enough to request the recipe, and I gained the reputation of a good cook. -Odette Dallaire, Los Alamos, New Mexico
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4-6 servings.
Number Of Ingredients 14
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender but firm. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink. Remove and cut into 1/4-in. slices; set aside. , In the same skillet, combine the sugar, flour, salt, mustard and celery seed. Cook and stir over medium heat in butter until mixture is hot and bubbly. Gradually add broth and vinegar; bring to a boil. Cook and stir until thickened. Stir in the onion, celery, parsley, and sausage. , Drain potatoes; peel and slice into skillet. Gently stir into sausage mixture. Heat through.
Nutrition Facts :
SAłATKA JARZYNOWA: POLISH VEGETABLE SALAD
Sałatka jarzynowa (pron.: 'Sawatcah yazhenova') is a Polish-style Vegetable Salad. It has countless variations, but this classic version is essential at parties, festivities, and family gatherings.
Provided by Polonist
Categories Polish Appetizers
Time 50m
Number Of Ingredients 14
Steps:
- Wash all vegetables (potatoes, carrots, parsley roots and celeriac) thoroughly. Peel the celeriac, don't peel the rest.
- If the vegetables are large, cut them in large chunks. Place all vegetables into a large cooking pot.
- Pour in enough water to cover them all (stock would be even better!). Cover with a lid and set the heat on 'medium'.
- Cook vegetables until tender, but still firm - we don't want them to fall apart in the salad. Usually, 30 minutes is enough, but that will depend on the thickness of your veggies. You can monitor them by 'poking' with a fork from time to time. Once they're cooked, strain and leave to cool.
- As you wait, place eggs in the bottom of a saucepan. Fill the pan with cold water, just above the eggs.
- Bring the water to a boil, then reduce the heat to a minimum and continue cooking for 9 minutes.
- Remove the eggs from the pan and into a smaller bowl. Cover them with cold water and set them aside to cool.
- Peel the onion, and dice it finely, then move into a small bowl.
- Cover with boiling water and leave for 15 seconds.
- Use a sieve to strain the water off. Move the onions into a large salad bowl.
- Peel full sour pickles and cut off the ends. Dice them into small cubes.
- Squeeze out the excess juices with your hands and move the cukes into the salad bowl.
- Peel the apple and cut out the core. Slice just like the pickles. Add to the salad bowl.
- Peel cooked vegetables and gently dice them into cubes (mine are roughly sized at 0.3''/8 mm per side). Add to bowl.
- Peel the eggs, dice them as well. Add to bowl.
- Open a can of green peas, get rid of the liquid. Pour the peas into the bowl.
- Add in mayonnaise, sour cream, and mustard. Season with salt and pepper.
- Gently stir to combine - try not to mash the vegetables.
- If you have the time, refrigerate at least 30 minutes before serving.
Nutrition Facts : Calories 435 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 148 milligrams cholesterol, Fat 23 grams fat, Fiber 7 grams fiber, Protein 10 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 650 milligrams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
POLISH POTATO AND VEGGIE SALAD (SALATKA ZIEMNIACZANO-JARZYNOWA)
In Poland almost every household has their own recipe for salatka. This is my family's version (with the 'lower fat' tweaks by me.) This is a great make-ahead dish, as it tastes best the day after it's made, when all the flavors 'marry'. I hope you enjoy it. Smacznego!
Provided by Ewok610
Categories Potato
Time 1h30m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- Dice the potatoes, carrots, eggs, apple and pickles; mix gently in a large bowl.
- Add the green peas to the bowl.
- Add nutmeg and salt and pepper to taste.
- In a smaller bowl combine mayonnaise, sour cream and mustard. Add to vegetables.
- Mix all together thoroughly but gently (so it doesn't turn to mush). Adjust seasoning to taste. Garnish with chopped green onion.
- Note: Sometimes, if the taste is a little too bland (depending how sweet or sour the apple is), you could add a teaspoon of lemon juice to the salad.
Nutrition Facts : Calories 257.3, Fat 5.4, SaturatedFat 1.9, Cholesterol 142.4, Sodium 520.5, Carbohydrate 40.6, Fiber 9, Sugar 10.5, Protein 13.2
POLISH VEGETABLE POTATO SALAD
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
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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