Directions: |
Directions:Wash and peel red potatoes, carrots, parsley roots, and celery root. Place these vegetables whole (it may be necessary to cut in half carrots and parsley roots) in large 4 quart pot and cover with water; add ½ teaspoon of salt, and start boiling. Do not cover pot. Need to monitor time. After 15 minutes, or so, use a sharp pointed knife to determine which vegetables have a firm texture do not over boil any of the vegetables. You will be removing vegetables as they become ready.
Remove vegetables as they become somewhat soft with a firm texture. Place all removed vegetables on a large plate spread out. Do not cover and let them cool completely. After they have cooled you can place in refrigerator for 20 to 30 minutes. Remember, the point is that you do not want these vegetables to become soft. As they cool down, steam will escape and the vegetables should become firmer.
While waiting for vegetables to cool, you will wash and clean the radishes (cut off ends, but leave red skin), red pepper (cut in half, clean out the seeds), and green pepper (cut in half, and clean out the seeds). After washing and cleaning these vegetables, you should pat them dry with a paper towel. Peel the skin off the red onion. Remove dill pickles from jar and pat dry with paper towel.
All the raw vegetables and pickles need to be cut into very small cubes the smaller the better. All the boiled vegetables need to be cut into medium cubes these should be a bit larger as smaller cubes may become mushy. All need to be cut by hand as food processors or hand cutters tend to turn vegetables into mush.
In a large bowl very gently mix all the vegetables together. Take your time. Add two tablespoons of fat free (or light) mayonnaise do not add too much. Add salt and pepper to taste. Remember, that some of the vegetables have already been salted and that the pickles also contain salt. End by adding finely chopped green parsley and mixing this into vegetables. Cover bowl and place into refrigerator do not ever freeze.
For serving presentation, you may want to garnish with chopped green onions and finely sliced red radishes. This recipe will easily serve 8 to 10 people and leftovers can be covered and stored in refrigerator for not more than four days.
Smacznego |
This recipe for Polish Potato Salad is from