Polish salads

Fish Salad

salatka rybna

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Combine 1 cup diced, cooked fish fillets with 2 diced, cooked potatoes, 1/2 cup diced dill pickles (vinegar type), and 1 peeled, diced apple. Sprinkle with a little lemon juice and dress with mayonnaise-based sauce of choice.
Feel free to add other ingredients to this versatile salad like some drained canned peas or peas & carrots, a diced, cooked, or canned beet, a chopped onion or green onions or a few diced radishes.

Leek, Potato & Egg Salad

salatka z porow, kartofli i jaj

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Slice 2 washed and dried leeks (white portions only) into wafer-thin rounds and sprinkle with a little lemon juice. Combine with 3-4 small cooked, peeled potatoes thinly sliced, and 2 sliced hard-boiled eggs.
Dress with basic mayonnaise sauce, chive sauce, garden-green sauce or herb sauce.

Poultry Salad salatka z drobiu Combine 1 1/2 cups diced boneless cooked chicken, turkey, goose, or duck (or any combination thereof) with 5-6 diced, pitted, spiced plums, 1 peeled, diced apple, 1 diced hardboiled egg, and 1/2 cup drained, canned (or cooked frozen or fresh) peas. Toss ingredients lightly, salt & pepper to taste, and dress with 1/2 cup or so mayonnaise. Mound particles on lettuce leaves, surround with tomato wedges, and decorate with parsley sprigs.

Bean, Potato & Pepper Salad salatka z fasoli i kartofli i z papryka In a salad bowl, combine 1 cup cooked or canned and drained navy beans or pea beans, 1/4 cup diced, cooked potatoes, 1 peeled, diced apple, 1 diced green bell pepper (with seeds removed), 1 diced pickled pepper, and (optional) 2-3 diced zesty gherkins. Toss ingredients lightly and place in serving dish. Mash 1-2 buds garlic and mix with 3/4 cup chive sauce. Pour sauce over salad, cover with plastic wrap, and chill in fridge 2-3 hours. before serving. Decorate with parsley sprigs, green-pepper rings, and radish slices.

Frankfurter & Tomato Salad

salatka z parowek i pomidorow

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Combine 4-5 high quality, diced skinless frankfurters with 4-5 small firm tomatoes, diced, and 1 chopped onion.
Toss ingredients and transfer to lettuce-lined serving dish. Season to taste with salt, pepper, sugar, and wine vinegar.
 

Mixed Vegetable Salad salatka jarzynowa In a salad bowl, combine 1 cup peeled diced apples, 1/2 cup diced onion, 1/2 cup peeled, diced, brine-cured or vinegar-type dill pickles, 5-6 diced pickled mushrooms, 1 cup diced cooked potatoes, 1 cup diced cooked carrots, 1 cup cooked or canned onion, 1/2 cup peeled, diced, brine-cured or vinegar-type dill pickles, 5-6 diced pickled mushrooms, 1 cup diced cooked potatoes, 1 cup diced cooked carrots, 1 cup cooked or canned drained navy beans or canned drained peas (or 1/2 cup of each). Toss ingredients gently to mix and dress with 1 1/4 cup basic mayonnaise sauce. Transfer to lettuce lined platter and pour another 1/4 cup sauce over top. Decorate with hard-cooked egg wedges, tomato wedges, or radish roses or slices.

Spring Salad

salatka wiosenna

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Combine 1 cup chopped green onions (greens and bulbs), 1 cup diced radishes, 1 cup diced peeled cucumber, and 3-4 chopped hard-boiled eggs.
Dress with about 1 cup basic mayonnaise sauce, garden-green sauce, sour-cream sauce, or sour cream-mayonnaise sauce.
 

Beet Salad

salatka z burakow

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Cook 2 large beets in skins in lightly salted boiling water until tender (35-60 min.). When cool, peel, rinse, and cut into 1 inch sticks.
Add 1 peeled apple and 1 large brine-cured dill pickle both cut into 1 inch sticks. 
Dress with 1/2 cup or more horseradish sauce.
 

Ham Salad

salatka z szynki

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Combine 1 1/2 cups diced boiled ham, 1 cup cooked, diced potatoes and 3-4 diced dill pickles. Dress with about 1/2 cup plain or mustard vinaigrette with 1-2 buds crushed garlic added, mayonnaise vinaigrette, basic mayonnaise sauce, mustard mayonnaise, or horseradish mayonnaise.
Sprinkle with about 1 Tablespoon chopped parsley. Mound on serving dish rimmed with alternating cucumber and radish slices.
 

Mock Lobster Polonaise

"homar" po polsku

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Remove skin and fish-bones from 1 lb. smoked halibut. Place in bowl and with 2 forks break meat into small pieces. Add 2 raw, finely grated carrots and toss with fish. 
Add juice of 1 lemon and 1 cup mayonnaise and mix. Cover and refrigerate 2 hours before serving. Serve on dish decorated with curls of lettuce.
 

Stuffed Cucumbers

ogorki faszerowane na zimno

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Wash, dry, and peel 4 small cucumbers. Cut in 1/2 lengthwise and with spoon scoop out and discard pulpy seed portion. Fill cucumbers with mayonnaise-laced meat, poultry, or fish salad of choice so that it is slightly heaped.
Arrange on platter decorated with tomato, hardboiled egg wedges, and curly lettuce leaves and chill at least 1 hour before serving.

Cucumber Salad

mizeria

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Peel and slice thin 2-3 cucumbers and place into serving bowl.
Sprinkle with salt & pepper and a little sugar and lemon juice, garnish with chopped dill (optional), toss lightly, and drench with 1/2 to 3/4 cup of fork-blended sour cream.
Note: This was one of my Grandma's favorite summer salads, and it's the perfect company to roast stuffed chicken. It should be prepared just prior to serving, as the cucumbers release a lot of liquid if allowed to stand any length of time.
 

Herring Salad

salatka sledziowa

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Soak 2 salt herring in water overnight. Dry, skin, remove bones, and dice or cut into thin strips. Combine herring with 3 potatoes, cooked in skins and peeled when cold, 2 chopped onions, 2 diced brine-cured or vinegar-type dill pickles, 1 large peeled, diced apple, and 1 cup drained canned baby peas.
Toss lightly and dress with 1 cup basic mayonnaise sauce or mustard. Serve on lettuce-lined dish decorated with brightly colored garnishes: radishes, strips of red pepper, or tomato wedges.
 

Mushroom Salad

salatka grzybowa

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Saute 1 cup chopped onion in 2 Tablespoons oil until tender but unbrowned. Add 3 medium cooked cold potatoes, diced, and toss with onions.
Cover and set aside to cool. Cut 2 cups drained, pickled, or brined mushrooms into strips, and combine with cold onion and potatoes, 1 cup peeled, coarsely grated apple, and 2 buds crushed garlic.
Toss to blend ingredients and dress with mayonnaise. Serve on lettuce leaves and decorate salad with several whole pickled or brined mushrooms.
 

Cold Stuffed Tomatoes

pomidory faszerowane na zimno

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Wash and dry 8 small, firm tomatoes. Cut off tops about 1/4 of the way up and scoop out most of the pulp, leaving a little around the walls so tomatoes retain their shape. Invert tomatoes cut side down to allow moisture to drain (for about 30 minutes). 
Fill tomatoes with salad of choice, so it protrudes about 1/2 inch. Replace top tomato slices, arrange tomatoes on lettuce-lined serving dish, and chill 1-2 hours.
 

Egg Salad

salatka z jaj

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Cut 5 hard-boiled eggs into 4 wedges each, then cut each wedge in 1/2 widthwise. Arrange on lettuce-lined serving dish, taking care that yolks do not separate from whites.
Coarsely grate 2 peeled apples and sprinkle with lemon juice so they don't turn dark. Spread grated apples over eggs and dress with about 3/4 cup sour cream & horseradish sauce.

Herring & Vegetable Salad salatka sledziowa z jarzynami Dice 2 beets (cooked in skins and removed when cool), 2 cooked carrots, and 1 peeled apple. Sprinkle diced vegetables with several teaspoons lemon juice. Add 1 cup cooked or canned drained pea beans or navy beans, 2 chopped onions, and 3 Tablespoons chopped parsley. Sprinkle with 4 Tablespoons olive or other salad oil, add 2 herring (soaked overnight in water, filleted, and cut into strips), and toss ingredients. Place on serving dish and provide basic mayonnaise sauce on the side for your guests to help themselves.

Creamy Potato Salad

salatka z kartofli

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Chop 1 onion, sprinkle with 1/2 teaspoon salt and 2 Tablespoons vinegar, and let stand 1 hour. Drain onion in sieve and combine with 2 1/2 cups diced or sliced potatoes cooked in skins. (Note: Potatoes used in all salads are best when cooked in skins and peeled when cold).
Dress with 1/2 cup or so basic mayonnaise sauce, chive sauce, garden-green sauce, or mustard sauce.
 

Asparagus Salad

salatka ze szparagow

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Cook a tied bunch of asparagus spears (about 1 lb.) in boiling, salted water with 1 teaspoon sugar added until tender, about 20-30 minutes. Drain, cool, and cut into smaller pieces.
Arrange on serving dish, top with 2 diced hard-cooked eggs, garnish with 2 Tablespoons chopped chives, and lace with mayonnaise seasoned with a little salt and sugar.