We’ve both been fighting a cold, so last week, I decided to visit the little market near our building rather than walking a kilometer both ways to shop at the supermarket. Now the big dilemma – what will I find in this tiny shop that I can make into a meal? They had ground turkey, so our protein would be turkey meatloaf with sauce. The very limited fresh produce wasn’t appealing that day, so I went with a jar of mixed vegetables. I didn’t notice until I took the photo below that it was a Mexican veg mix. (It didn’t jump out at me as a Mexican combination, but who am I to rob Polish households of their international flair?)
My plan was to make this into a molded, mayo based salad like I’ve seen in so many Polish restaurants. It always reminds me of the ensalada ruso (Russian salad) that was so common in Spain. I wasn’t working from a recipe, but I decided to garnish these starchy vegetables much like I would a potato salad.
To the corn, peas, carrots, and kidney beans, I added a couple generous spoons of mayo, a small spoon of Dijon mustard, a little finely diced onion, and a diced hard-boiled egg – seasoning with a little salt and pepper.
In my mind, the key to this salad is keeping everything very small and uniform in size. Whatever you decided to add, make sure it’s no bigger than a pea.
Now for other ingredients that could be added to salatka warzywna:
finely diced boiled potato
finely diced granny smith apple
finely diced pickle
finely diced celery
The dish makes a striking presentation when smoothed and garnished with parsley, tomatoes slices, or cucumber slices.