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.
A visually appealing dish that’s so easy to put together!
- 2 cups canned or frozen mixed vegetables, finely diced (mine included corn, peas, carrots, and kidney beans)
- 1/2 cup mayo (or to taste)
- 1 teaspoon Dijon mustard
- 1/4 cup finely diced onion
- 1 hard-boiled egg, diced
- salt & pepper
- finely diced boiled potato
- finely diced granny smith apple
- finely diced pickle
- finely diced celery
- To the mixed veggies, add the mayo and Dijon mustard
- Stir in the onion and hard-boiled egg
- Add any other optional ingredients
- Seasoning with salt and pepper
- The dish makes a striking presentation when smoothed and garnished with parsley, tomatoes slices, or cucumber slices
- You can present as one large serving for the table or individual small servings
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.