Polish Potato and Veggie Salad (Salatka Ziemniaczano-Jarzynowa)
Try this Polish Potato and Veggie Salad (Salatka Ziemniaczano-Jarzynowa) recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 teaspoon ground nutmeg
- salt and pepper
- 1 tablespoon prepared mustard
- 2 potatoes, medium-size peeled and boiled
- 2 carrots, peeled and boiled
- 3 eggs, hard boiled
- 1/2 apple, peeled
- 2 dill pickles (from a brine not from vinegar)
- 1 1/2 cups frozen green peas defrosted
- 1/4 cup low-fat mayonnaise (i use hellmann's 1/2 the fat m made with olive oil)
- 2 tablespoons low-fat sour cream
- 1/4 cup green onion (to garnish)
- Carbohydrate 12.475874759379 g
- Cholesterol 2.44999999792889 mg
- Fat 1.73104014353022 g
- Fiber 4.09178124438234 g
- Protein 5.23028293242391 g
- Saturated Fat 0.752328845647303 g
- Serving Size 1 1 4 cups Units US (99g)
- Sodium 202.399638455206 mg
- Sugar 8.38409351499668 g
- Trans Fat 0.193904831689469 g
- Calories 84 calories
Dice the potatoes, carrots, eggs, apple and pickles; mix gently in a large bowl. Add the green peas to the bowl. Add nutmeg and salt and pepper to taste. In a smaller bowl combine mayonnaise, sour cream and mustard. Add to vegetables. Mix all together thoroughly but gently (so it doesn't turn to mush). Adjust seasoning to taste. Garnish with chopped green onion. Note: Sometimes, if the taste is a little too bland (depending how sweet or sour the apple is), you could add a teaspoon of lemon juice to the salad.
