This traditional Polish salad holds a cherished place in every special event across Poland and is a dish that simply cannot be overlooked. Comprised primarily of root vegetables such as potatoes, parsnip, celery root, and carrots, this salad boasts a rich history and deep cultural significance. Root vegetables, serving as food storage organs, offer a wealth of complex carbohydrates, fiber, and antioxidants. What's more, they are low in calories, fat, and cholesterol, while also being excellent sources of carotenoids, potassium, folate, as well as vitamins A, B, and C.

The word "vegetable" has its origins in the Latin term "vegetabilis," signifying life-giving properties. Therefore, it's no wonder that nutritionists highly commend the consumption of vegetable salads. In contemporary times, the widespread presence of supermarkets in every neighborhood and the convenience of online grocery shopping have made it simpler than ever to indulge in the nourishing and delightful benefits that vegetables offer to our diets.

I like to dedicate this salad recipe to one of my beloved family members, my dear brother-in-law, Janusz. He has perfected the art of making "salatka jarzynowa" and his culinary skills were truly remarkable. Every time he assisted my sister Teresa in meticulously cutting the vegetables, it was evident that his expertise was unmatched. The precision with which he handled the vegetables exemplified how the simple act of cutting could significantly enhance the flavors and textures of a dish. Despite his demanding job attending to patients at the Cardiology Hospital, he always found solace in the kitchen, passionately preparing meals and creating beautiful memories for us all.

Yield: 12 x 125 g servings

Ingredients:

• 200g unpeeled boiled yukon gold potatoes

• 100g unpeeled carrots, slightly undercooked

• 100g unpeeled celery roots, slightly undercooked

• 50g unpeeled parsnip

• 50g chopped fresh parsley

• 3 hard boiled eggs

• 1 can (398ml) strained and rinsed summer sweet peas

• 3 medium size fermented pickles ( best choice) or vinegar based pickles

• 1 apple, finely chopped and soaked in 1 tsp fresh lemon juice

• 2 green onions

• 1 tablespoon marinated mushrooms, finely chopped

• 3/4 cup mayonnaise

• 1 tablespoon plain yogurt or sour cream

• 1 tablespoon dijon mustard

• salt and pepper for taste

• decorate with fresh baby tomatoes, boston leave lettuce or parsley

Instructions:

1. Place all root vegetables in the large pot and cover with filtered water. Add half a teaspoon of salt per quart (liter) of water. Bring it to boil.

2. Potatoes take the longest to cook should be on the bottom of the pot.

3. Boil carrots to medium-soft consistency. They should not be mushy.

4. Next vegetables to remove will be parsnip and celery root.

5. Remove skin from all the cooked vegetables. Cool down the vegetables

6. Once potatoes are boiled, remove the skin and let them cool down.

7. Chop all root vegetables as evenly and small pieces as possible.

8. Peel boiled eggs, remove egg yolks, and chop the egg whites.

9. Make the salad dressing: Grate the egg yolks, add mustard, mayonnaise and yogurt. Store it in the fridge until ready to use.

10. Chop pickles, parsley and green onions.

11. Strain and rinse summer sweet peas.

12. Chop apple and marinated mushrooms.

13. Combine all the ingredients carefully with a big spoon (try not to mash the veggies). Add the salad dressing and some salt and pepper, then mix some more, carefully.

14. Taste the salad and adjust with any extra ingredient you might want to add to enhance the flavour.

15. Decorate with parsley or fresh baby tomatoes with small leaves of boston lettuce.

16. Refrigerate salad overnight as it will develop much better flavor. Ready to eat next day.

SMACZNEGO!