What she’d tell you
On every Polish table at every occasion, and made slightly differently by every family who will each tell you theirs is correct. Cut everything the same small size: that is the only rule anyone agrees on.
From Babcio’s cookbook
Sałatka Jarzynowa (Polish Vegetable Salad)
What you need
Written for 8. Change that in the app and the amounts follow.
Tick things off as you get them ready.
Continue to the method ↓
How it goes
Boil the potatoes and carrots whole, in their skins, until just tender: about 20 minutes. Hard-boil the eggs alongside.
Cool everything completely, then peel and cut into small even dice.
Dice the pickles and the onion the same size, and defrost the peas.
Fold everything together with the mayonnaise, mustard, salt and pepper.
Chill an hour before serving, and add a spoonful of pickle brine if it needs sharpening.
If you haven’t got it
Mayonnaise
half mayonnaise and half Greek yogurt, which is lighter and very common now
Dill Pickles
nothing: they are the dish. Without them it is only potato salad.
Keeping it
Three days in the fridge, and it is better on day two.
None. It is a cold salad and should stay one.
