Vegetable salad

Easter is almost upon us, but judging by instagram and store decorations easter has been here for few weeks by now. And since this is the time to look for festive recipes to prepare, well, this is me pitching in my recipe for the big holiday. 
I think this salad is perfect for big celebrations, especially if you expect many people at the table. It's so delicious and very easy to make. The only downside to it is that it's a bit time consuming, exspecially the cutting and waiting for the veggies to cool off. To save some time, I like to cook the vegetables the day before, so they are much easier to peel and cut. Or if I cooked a soup earlier, I can add all the precooked vegetables and use them here. 

This is one of those dishes which can be a side or you can perfectly enjoy it on its own. I think every family has their own version of it, adding or skipping some vegetables. This is the version my mum would make. My aunt for example would also add apples and onions, and I know some people like it with pressed garlic, though it does not convice me to use it in my salad. 

Preparation tme: ca 60min
Serves 4-6

Ca 8 potatoes
2 carrots
4 eggs
1 parsley root
1 small or half big celeriac root
4-5 pickled cucumbers
ca 200g peas – I used frozen, but you can use canned
small can of corn, ca 200g

2-3 tablespoons mayonnaise
1-2 tablespoons mustard -optional

salt and pepper to taste
chives for decoration

Wash the vegetables. Halve the bigger potatoes (do not peel them) then put them with peeled carrots, celeriac root and parsley into a pot, cover with water and cook for about 20-25 min until soft, but not mushy.

Drain, cool, peel and cut into cubes, then put in a large bowl. 
Boil hard-boiled eggs (about 5 - 6 minutes from the time the water boils), cut into cubes, add to the bowl with vegetables. 
Cut the cucumbers into cubes and add to the bowl, along with peas and corn.
(If you use frozen peas, throw them first into the pot filled with water and cook for few minutes until soft). 
Season with salt and pepper (about 1/2 teaspoon), mix with mayonnaise and mustard. The salad should stand for several hours in the refrigerator, so that the ingredients will meld together.
Transfer to a salad bowl and cover with the reserved mayonnaise, chives and decorate as desired. 

4 responses to “Vegetable salad”

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