Polish Potato/Vegetable Salad
(Recipe organized by Kasia & Scott Wright on Christmas 2002.)
- 1 Celery Root (boiled + peeled);
- 2 Parsnips (peeled +boiled);
- 3 Apples (fresh);
- 4 Eggs (hard boiled);
- 5 Carrots (peeled + boiled);
- 6 Potatoes (boiled + peeled);
- 7 Cucumbers in brine (from jar small);
- 8 T. Yogurt plain (about 1¼ Cup);
- 9 t. Mustard 9 t. (9 t.=3 T.);
- 10 Green Onions (fresh) (or 1 Leek);
- 11 oz. Peas (1 can drained);
- 12 oz. Mayonnaise (about 1 Cup);
- a little salt & pepper;
Boil cooked vegetables & eggs in one pot. Let cool. Peel. Cut all into pea sized. Fold in peas, mustard, mayonnaise, yogurt. Salt & pepper to taste. Enjoy.
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