The vegetables have to be cut very fine to achieve the unique taste of this colorful vegan Polish Potato Salad recipe. This dish is a fantastic start to a meal or a great side dish for vegetarian hamburgers or vegetarian sausages.
Serves: 4-5 people
Preparation time: 60 minutes
½ kg potatoes
250 g carrots
1 parsnip (optional)
½ onion (medium size)
1 apple (medium size)
100 g green peas (frozen, canned, or fresh)
100 g corn (frozen, canned, or fresh)
2 medium-size pickles (pickled cucumbers)
1 small bunch parsley
salt and pepper to taste
about 200 ml vegan mayonnaise (please find our homemade egg-free mayonnaise recipe here)
mustard to taste
sprouted grains for garnish decoration (optional)
Wash the potatoes, carrots, and parsnip. Peel the carrots and parsnip.
Boil the potatoes, carrots, and parsnip (if using) for about 30 minutes, just until they are soft enough to easily pierce to their center with a fork. Do not let them get too soft, but they should be cooked.
Drain the water. Set aside the vegetables to cool.
Peel the onion. Very finely chop it into the smallest pieces possible. Peel the apple and chop it into very small pieces. In a large bowl, stir together the onion, apple, peas, and corn.
Peel the potatoes when cool enough to handle. Let them cool to room temperature. Then chop the potatoes, carrots, parsnip, and pickled cucumber into ½-cm cubes. Add them to the large bowl.
Set aside a few sprigs of parsley for decoration. Finely chop the rest of the parsley. Add it to the large bowl.
Stir together all of the vegetables and parsley in the large bowl. Add salt and pepper to taste. Add the mayonnaise and mustard. Stir everything together until well-mixed.
Taste. Add more salt and pepper, if needed.
Decorate with the parsley sprigs and sprouted grains, if desired.
Note: If desired, the peels may be left on the potatoes, carrots, parsnip, and apple.