![\"saljarzp\"](\"http:\/\/www.withaglass.com\/wp-content\/uploads\/2014\/03\/saljarzp.jpg\")
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This popular Polish salad belongs to those fascinating dishes where a mixture of humble ingredients produces surprisingly palatable final results. Personally, I am highly addicted to its complex flavours and am always thrilled to obtain the same taste results whatever the season simply because all the products are available throughout the year. I thought it was a good idea to present it at the beginning of spring when we start turning to salads and lighter meals but don’t have a big choice of new vegetables yet.<\/p>\n
This salad is a very popular Polish party dish (in many houses obligatory for Easter) and you will find it served all year round in company of cold meats at different occasions. Since it doesn’t require fancy products or particular efforts, I often have it as an everyday meal, especially since it keeps for several days in the fridge (of course unless it’s prepared with homemade mayonnaise). Served with bread it makes a fantastic filling cold full meal and if you have some leftover roast, it is even better. It is also a great snack. Depending on the amount of mayonnaise this salad can be light and healthy or a real fat and calorie bomb, if you let it “swim” in mayonnaise. It soaks up mayonnaise marvellously, so it’s easy to exaggerate, but I think that several tablespoons are enough to make it creamy and delicious.<\/p>\n
As it’s always the case with very popular national dishes, each cook has a slightly different recipe. Everyone uses the ratio of ingredients adapted to his\/her taste, so treat the below amounts as an example, not a precise recipe. I prefer this salad to be not too heavy, so I use less potatoes than most people and because of my love for eggs I make sure their taste is not lost in the whole mixture. Some people add cooked celeriac or parsley root, but personally I have always hated these strong ingredients here, so feel free to add them but only if you are a big fan (both cooked celeriac and parsley root have a very strong taste). You might also be forced to change amounts because of a different apple variety, pickles brand, etc..<\/p>\n
This salad has originated in Russia and was invented by a French cook, whose family name, Olivier, gave its name in Russia. Its popularity spread to several countries around the world (it’s sometimes called “Russian salad”), though the ingredients are slightly different in each country. I have recently learnt that salad Olivier is also very popular in Iran (though half of its ingredients are different from what I understood).<\/p>\n
TIPS: I always use here Polish\/Russian\/Ukrainian salt-brine pickled cucumber (fermented), but if you cannot get it, you can use vinegar pickled cucumber instead. Reduce its amount because vinegar pickled cucumbers have a stronger taste. (If you have never bought salt brine pickled cucumbers, but have access to some ethnic grocery shops which carry it, it’s easy to recognise by its slightly “muddy” brine (vinegar pickles have clear brine).<\/p>\n
I used to be a fan of canned green peas in this salad (the most popular in Poland), but have recently discovered I prefer the frozen freshly flavoured ones instead. If you use frozen peas, make sure they aren’t too big (and too tough).<\/p>\n
Do not use red onion because it’s not strong enough. (I often use shallots instead of onions even though they are not widely used in Poland.)<\/p>\n
Preparation: about 40 minutes<\/em><\/p>\n Ingredients (serves two as a main meal with bread):\u00a0<\/em><\/p>\n 3 big potatoes<\/em><\/p>\n 2 small carrots<\/em><\/p>\n 3 eggs<\/em><\/p>\n 200g\/about 7 oz frozen green peas or canned peas<\/em><\/p>\n 1 medium white onion or 2 medium shallots<\/em><\/p>\n 1 medium tangy apple, peeled<\/em><\/p>\n 3-4 big salt pickled cucumbers (or 2-3 vinegar pickles)<\/em><\/p>\n several tablespoons mayonnaise\u00a0<\/em><\/p>\n 1 teaspoon mustard<\/em><\/p>\n salt, pepper<\/em><\/p>\n Cook the potatoes, the carrots and the eggs.<\/p>\n Let them cool down in cold water.<\/p>\n In the meantime chop finely the onion and cut the remaining ingredients into small cubes.<\/p>\n Peel the eggs, the potatoes and the carrots.<\/p>\n Cut them into small cubes.<\/p>\n Drain the peas and rinse well.<\/p>\n Combine all the ingredients in a bowl.<\/p>\n Add several tablespoons of mayonnaise, mustard, salt, pepper, stir well and taste.<\/p>\n Adjust the amount of ingredients if needed (if it’s not sour enough, add more cucumbers or apples; if it’s too sour, boil more eggs\/potatoes, etc..).<\/p>\n Put into the fridge for at least two hours and serve chilled.<\/p>\n","protected":false},"excerpt":{"rendered":" This popular Polish salad belongs to those fascinating dishes where a mixture of humble ingredients produces surprisingly palatable final results. Personally, I am highly addicted…<\/p>\n","protected":false},"author":1,"featured_media":15840,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[77,69,183,133,85,22,18],"tags":[],"_links":{"self":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/15839"}],"collection":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=15839"}],"version-history":[{"count":18,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/15839\/revisions"}],"predecessor-version":[{"id":20006,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/15839\/revisions\/20006"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/media\/15840"}],"wp:attachment":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=15839"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=15839"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=15839"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}