Salatka (Polish Vegetable Salad)
The goal of this salad, which is very popular in Poland, is to taste a little of each ingredient in every bite. Each component of the salad should be diced so that it is not much larger than a pea. Of course, this takes a lot of time, patience and dishes! Make sure that you have at least two hours and the right kitchen implements before you get started!
Salatka (Polish Vegetable Salad)
5 lb bag red potatoes
3 large carrots
2 large parsnips
Bag of frozen peas
Jar of roasted red peppers
Can of sliced black olives
1 ¼ cup mayonnaise
1 ¼ cup sour cream
2 tablespoons pickle brine
Place whole red potatoes, carrots and parsnips UNPEELED into a large pot. Cover with water. Add a pinch of kosher salt and bring to a full boil.
Once the water is boiling, turn the heat down to a simmer and cover the pot.
Simmer for 15 minutes.
Remove pot from heat and let it sit, covered, another 10 minutes in the hot water
With tongs, remove vegetables to a large dish to cool.
At the same time as you start the vegetables, place 7 eggs in a medium sized pot.
Cover with water. Add a pinch of salt and a pinch of baking soda.
Bring to a gentle boil.
Turn the heat down to a simmer and cover the pot. Cook for 10 minutes.
Remove from heat and allow to sit, covered, an additional 10 minutes.
Remove to a small plate to cool at room temperature.
At the same time as you start the vegetables and eggs, put the frozen peas into a medium pot, cover with water and add a pinch of Kosher salt.
Bring to a boil.
Immediately remove the peas from the heat, drain them, and set aside to cool.
While all of the pots are simmering, peel and chop the apple into perfect tiny squares and place into a large mixing bowl.
Chop the onion into perfect even tinier squares and place into the same large mixing bowl.
Open can of black olives and slice further to the same size as the onions. Add to the big mixing bowl.
Chop 4 of the pickles to the same size as the apples. Add to the big mixing bowl.
Slice one of the pickles into sticks and set aside for garnish.
Chop most of the jar of roasted red peppers to the same size as the apples. Add to the big mixing bowl. Slice one of the red peppers into sticks and set aside for garnish
Add the peas to the big mixing bowl
Remove the skins on the potatoes, carrots, and parsnips under cool running water with your hands.
Chop these vegetables into perfect small squares and add to the very large mixing bowl.
Peel the eggs.
Chop 5 of the eggs into small cubes and add to the very large mixing bowl.
Cut 2 of the eggs into wedges and reserve for garnish
Add the peas to the big mixing bowl.
In a medium mixing bowl, add mayonnaise, sour cream, and pickle brine.
Snip two tablespoons of fresh dill into the mixture.
Add two tablespoons of Kosher salt.
Add the sour cream/mayo mixture to the very large mixing bowl. Mix gently.
Add the contents of the large mixing bowl to the very large mixing bowl. Mix gently.
Wash out the large mixing bowl.
Fill the large mixing bowl with the salatka.
Put extra salatka into another container.
Arrange garnish on salatka.
Sprinkle with paprika and snipped dill.
Like revenge, this salad is best served cold.
I was first introduced to this salad by my dear friend, Gosia Sobinska, who lives in Wroclaw, Poland. Although I make it a little differently than she does, in our house this dish is called "Gosia Salad." There is Gosia (below) searching for amber on the shore of the Baltic Sea in Poland in 2012.