- 4 large parsnips
- 6 carrots
- 8 eggs
- 8 dill pickles, finely chopped
- 1 (14 ounce) can peas, drained
- 1 onion, finely chopped
- 1 small apple, peeled and finely chopped
- 1 cup mayonnaise
- 1/3 cup mustard
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt
- 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.
- 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.
04/17/2018
recipepes.com
Polish Vegetable Salad (Jarzynowa Salata), recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
