Side

Polish root vegetable salad

Name: Polish root vegetable salad recipe
Yield: 6
Ingredients: 2 medium carrots, cut into 1cm cubes; 3 medium potatoes, peeled, cut into 1cm cubes; 2 celery stalks, cut into 1cm cubes; 1 parsnip, peeled, cut into 1cm cubes; 120g pea; 1 Granny Smith apple, cut into 1cm cubes; Juice of 1/2 lemon; 3 hard-boiled eggs, roughly chopped; 125.00 ml Polish dill pickles, finely chopped; 150g mayonnaise; 20.00 ml horseradish (jarred or grated); 1 tsp Dijon mustard; 62.50 ml finely chopped flat-leaf parsley, plus extra leaves to serve; 1/2 bunch chives, finely chopped; 40.00 ml finely chopped dill; White pepper, to season

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by Sammy Jakubiak

CHEF

Dec 06, 2022

Sammy Jakubiak gets down to her roots with this Polish side salad.

2 medium carrots, cut into 1cm cubes
3 medium potatoes, peeled, cut into 1cm cubes
2 celery stalks, cut into 1cm cubes
1 parsnip, peeled, cut into 1cm cubes
1 cup (120g) frozen peas
1 Granny Smith apple, cut into 1cm cubes
Juice of 1/2 lemon
3 hard-boiled eggs, roughly chopped
1/2 cup Polish dill pickles, finely chopped

Dressing

1/2 cup (150g) mayonnaise
1 tbs horseradish (jarred or grated)
1 tsp Dijon mustard
1/4 cup finely chopped flat-leaf parsley, plus extra leaves to serve
1/2 bunch chives, finely chopped
2 tbs finely chopped dill
White pepper, to season

Method

1.

Line a bamboo or metal steamer with baking paper and prick paper all over with a skewer. Set steamer over a large saucepan of boiling water.
2.

Arrange carrot in an even layer in steamer and cook for 10 minutes or until tender. Remove from steamer and set aside to cool. Repeat process with the other vegetables, steaming the potato for 20 minutes, celery for 5 minutes, parsnip for 7 minutes and peas for 2 minutes, setting each aside to cool before you start cooking the next. Toss apple in lemon juice to prevent it from browning. Set aside.
3.

For the dressing, combine all ingredients in a large bowl. Season with salt and white pepper. Add vegetables, 2 chopped eggs, apple and pickles to the dressing and toss until well coated.
4.

Top with remaining egg and scatter with extra parsley and freshly cracked black pepper to serve.