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Polish Vegetable Salad (Jarzynowa Salata)

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"A traditional Polish salad perfect for any occasion. This salad has been in our family for many years and is enjoyed by all of our non-Polish friends and relatives as well. The combination of ingredients may seem odd at first glance but when combined together your palate will not be disappointed. Colorful, flavorful, hearty - it's sure to be a crowd-pleaser!"
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1 d 36 m servings 292 cals
Original recipe yields 12 servings

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  1. Place parsnips, carrots, and eggs into a large pot and cover with salted water; bring to a boil. Cook until vegetables are tender and eggs are hard-boiled, about 6 minutes . Remove eggs from hot water, cool under cold running water, and peel. Drain vegetables and let cool until safe to handle.
  2. Place cooled eggs, parsnips, and carrots on a work surface. Chop into small pieces the size of peas, and transfer to a large bowl. Drain pickles of any excess juice and add to the bowl along with peas, onion, and apple. Add mayonnaise, mustard, pepper, and salt; stir thoroughly until everything is coated. Cover with plastic wrap and refrigerate until flavors sink in, about 24 hours.


  • Cook's Note:
  • You can use 5 large potatoes in place of the parsnips.

Nutrition Facts

Per Serving: 292 calories; 18.7 g fat; 26.2 g carbohydrates; 7.5 g protein; 131 mg cholesterol; 977 mg sodium. Full nutrition

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