Polish Vegetable Salad (Jarzynowa Salata) Recipe

Place parsnips carrots and eggs into a large pot and cover with salted water; bring to a boil. Cook until vegetables are tender and eggs are hard-boiled about 6 minutes . Remove eggs from hot water cool under cold running water and peel. Drain vegetables and let cool until safe to handle.

Place cooled eggs parsnips and carrots on a work surface. Chop into small pieces the size of peas and transfer to a large bowl. Drain pickles of any excess juice and add to the bowl along with peas onion and apple. Add mayonnaise mustard pepper and salt; stir thoroughly until everything is coated. Cover with plastic wrap and refrigerate until flavors sink in about 24 hours.