Polish veggie salad

This is a classic that makes its way into countless Polish celebrations, from house parties to New Year's Eves to Easter breakfasts. This recipe uses homemade mayo, which is less vinegar-like in taste than store-bought versions.

550 kcal per serving

Cooking time: 1-1.5 hrs

Instructions

1. Wash 4 medium potatoes and 4 medium carrots, then cover them, unpeeled, with water in a large pot. Bring to a boil, then simmer until tender, about 15-25 minutes. The carrots and potatoes may be ready at different times. Strain and set aside to cool.
2. Hard-boil 4 eggs, then pour out the hot water, cover the eggs with cold water, and set aside to cool.
3. In the meantime, make the mayo. Measure out 1 C avocado oil.
4. Take 1 egg and warm it in warm water so it does not break when submerged in boiling water. Put it in a bowl and pour boiling water over it. Keep it in the hot water for about 30 seconds, then take it out and separate the yolk. Put the yolk into a medium bowl, add 1 tsp mustard and 1/4 tsp salt, and mix with a hand-held mixer on the lowest speed.
5. While continuing to mix, slowly start adding the avocado oil. This needs to be done very slowly for the emulsion to form properly. As you add the oil, the mixture should become thicker and stay smooth. If you add the oil too fast, the mayo will separate, at which point the mayo can't be recovered (don't belive what you read online) and you will have to start again. Either add the oil by a teaspoon or by pouring it in with a really thin stream. For a sense of timescale, it should take you about 10 minutes to incorporate all of the measured out oil into the mayo. Once ready, put the mayo in the fridge.
6. Cube 4 brined pickles and let them rest in a fine strainer for about 10 minutes to drain excess water.
7. Peel and cube 1 apple, then add it to a large bowl.
8. Peel and cube the eggs, then add them to the large bowl. Add the strained pickles.
9. Rinse and strain 1/2 can green peas, and 1/2 can corn if using. Let them rest in a strainer for about 10 minutes to remove excess water.
10. Peel the boiled potatoes and carrots, then cube them into bite-size pieces and add them to the large bowl. Add the strained peas and corn.
11. Cut off the white-to-light-green part of 1 small leek, rinse under cold water, then quarter it lengthwise and thinly slice. Put it in a strainer and pour boiling water over it for about 30 seconds to take the bite off. If using red onion instead, finely chop it and let it rest in hot water for 1-2 minutes. Let the leek or onion rest in the strainer for a couple of minutes.
12. Finely chop a small handful of parsley, about 1/4 C, then add it to the large bowl. Add the strained leek or onion.
13. Add the mayo and mix everything together. Season with 1/4 tsp black pepper and mix again. If possible, let the salad rest in the fridge for a couple of hours so the flavors blend.