Description
We will prepare a vegetable salad from leftovers – vegetables cooked in the broth, we will also use seasonal spring vegetables and regional vegetable preserves – leftovers from the winter season. The salad will be served with mayonnaise enriched with boiled eggs, which are a symbol of spring.
Silesian vegetable salad with mayonnaise (serves 10)
- carrots – 1 kg
- parsley roots – 0.5 kg
- celery root – 0.5 kg
- potatoes – 1 kg
- green peas – 300g ( a can)
- pickled cucumbers – 300g
- red onion – 2 pcs
- boiled eggs – 4 pcs
- green parsley – 1 bunch
- mayonnaise – 200g
- salt, pepper, bay leaf, allspice
Preparations:
Peel the vegetables and cook them in water with bay leaf and allspice (you can use poultry broth). Use the broth for soup or sauce (use the meat from the broth for other dishes). Cool the boiled vegetables and cut them into cubes. Chop the onion and pickled cucumbers, chop the parsley. Cut the boiled eggs into cubes. Mix everything with mayonnaise; season and serve.
Hint:
In restaurants and home kitchens, vegetable salad is served as an appetizer or side dish to meat dishes for lunch and dinner, often as an addition to grilled dishes (meat and vegetables) and as a traditional dish on holiday tables and during celebrations, e.g. birthdays and weddings.