This is a great alternative to potato salad or coleslaw, an unexpected combination of ingredients that create a depth of flavor that will please any palate! Even with some healthier modifications, it sill tastes just like the one my Polish grandmother used to make. Serve with Polish sausage and some rye bread for a delicious lunch. Garnish with paprika and serve cold. Enjoy!

Gallery

Recipe Summary

prep:
35 mins
cook:
10 mins
additional:
8 hrs 5 mins
total:
8 hrs 50 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place celery root, parsnips, carrots, and potatoes in a saucepan; cover with water and add salt. Bring to a boil; cook until vegetables are fork-tender but still firm in the center, 5 to 7 minutes. Remove smaller pieces so they do not overcook. Drain and allow to cool until safe to handle, 5 to 7 minutes. Cut vegetables into 1/4-inch pieces.

    Advertisement
  • Combine cooked root vegetables, peas, eggs, pickles, in a large bowl. Add mayonnaise, yogurt, and mustard. Mix gently, taking care not to crush the peas. Season salad with salt and pepper.

  • Refrigerate salad at least 8 hours to overnight.

Cook's Note:

The canned peas can be refrigerated overnight to make them firmer before mixing in.

Nutrition Facts

242 calories; protein 8.5g; carbohydrates 27.6g; fat 11.5g; cholesterol 116.7mg; sodium 590.4mg. Full Nutrition
Advertisement