This made my short list of favorite holiday foods in a recent tag I posted. It is absolutely essential to the Christmas Eve menu in my husband's family. (I may post more about our traditional Polish celebrations later.)
Every December 24th the same thing happens. The whole day, and that's no exaggeration, is spent cooking and preparing dishes for the evening meal. (And usually we consume it in about 20 minutes, but I digress...) I'm not sure when it became my husband's job to make this salad, but it has been awhile. Since I came on the scene I've helped and somewhat taken over now that a little one is underfoot.
If you decide to try it, I'd suggest making it a day or two before serving as it is ALWAYS better then. (Why don't we do this? Dunno. We'll see where we're at on the 23rd this year--it may be the first time we follow our own advice.)
Oh, and I do need to add that I for one DO NOT like regular potato salad, but this is different because of the subtle sweet and tangy flavors that the apple and pickle bring to this dish. And one way my mother-in-law beefs up the salad is to boil a turnip or two to add. It doesn't really change much about the overall flavor--just helps if you don't want to use as many potatoes. (Now, if any of you regularly have turnips in your household pantry, fess' up! Because I sure don't!)
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3-4 large potatoes
4 carrots
2 hard-boiled eggs
2 dill pickles
1-2 Granny Smith apples
1 small can sweet peas
mayonaise (I like to use Hellman's Light Mayo)
salt and pepper to taste
For garnish: 1 hard-boiled egg, leftover peas, tomatoes and/or radishes
Cook the potatoes and carrots separately in their skins until soft. Cool completely and peel before coarsely chopping and mixing with most of the peas, peeled and finely minced pickles and apples, and chopped eggs. Stir together in a large bowl adding mayo, salt and pepper to get the "salad" consistency you prefer. Garnish and refrigerate. (We spread a thin layer of mayo on top and don't add as much to the vegetable mixture, then garnish.)
***If you do make this a day or two ahead of time, save adding the mayo and garnishing part until shortly before serving.
Smacznego!
Every December 24th the same thing happens. The whole day, and that's no exaggeration, is spent cooking and preparing dishes for the evening meal. (And usually we consume it in about 20 minutes, but I digress...) I'm not sure when it became my husband's job to make this salad, but it has been awhile. Since I came on the scene I've helped and somewhat taken over now that a little one is underfoot.
If you decide to try it, I'd suggest making it a day or two before serving as it is ALWAYS better then. (Why don't we do this? Dunno. We'll see where we're at on the 23rd this year--it may be the first time we follow our own advice.)
Oh, and I do need to add that I for one DO NOT like regular potato salad, but this is different because of the subtle sweet and tangy flavors that the apple and pickle bring to this dish. And one way my mother-in-law beefs up the salad is to boil a turnip or two to add. It doesn't really change much about the overall flavor--just helps if you don't want to use as many potatoes. (Now, if any of you regularly have turnips in your household pantry, fess' up! Because I sure don't!)
~~~~~~~~~~~~~~~~~~~~~~~~~~~
3-4 large potatoes
4 carrots
2 hard-boiled eggs
2 dill pickles
1-2 Granny Smith apples
1 small can sweet peas
mayonaise (I like to use Hellman's Light Mayo)
salt and pepper to taste
For garnish: 1 hard-boiled egg, leftover peas, tomatoes and/or radishes
Cook the potatoes and carrots separately in their skins until soft. Cool completely and peel before coarsely chopping and mixing with most of the peas, peeled and finely minced pickles and apples, and chopped eggs. Stir together in a large bowl adding mayo, salt and pepper to get the "salad" consistency you prefer. Garnish and refrigerate. (We spread a thin layer of mayo on top and don't add as much to the vegetable mixture, then garnish.)
***If you do make this a day or two ahead of time, save adding the mayo and garnishing part until shortly before serving.
Smacznego!
2 comments:
This looks yummy. Thanks for the recipes!
You are in single digits! Can you believe it? I thought about my other posted comment and remembered how hard it was when people started telling me Hannah was coming early (she was 9 days late). So, sorry for being one of THOSE people! My prayer for you is that you will be able to enjoy each moment no matter when Adam's birthday happens to be.
Love ya, cous'!
Dana
I think I'm going to make this for the Turek family get-together. I don't know how the uber-Polish family has managed to NEVER make a single Polish food item?? I am going to change that, starting with this dish.
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