Salade niçoise (salada niçarda, or salada nissarda) is a salad that originated in the French city of Nice. It is traditionally made of tomatoes, hard-boiled eggs, Niçoise olives and anchovies or tuna, dressed with olive oil, or in some historical versions, a vinaigrette. It has been popular worldwide since the early 20th century, and has been prepared and discussed by many chefs.Salade niçoise can be served either as a composed salad or as a tossed salad. Freshly cooked or canned tuna may be added.Mesclun, a mix of young, tender salad greens, is originated from Provence of France，including chervil, roquette, lettuce leaves, endive, baby spinach, collard greens, Swiss chard, mustard greens and radicchio.Ingredients· 4 oz. mesclun salad· 1 (5 oz.) can tuna (solid, in olive oil), crumbled· 2 tomatoes , cut into wedges· 2 small cucumbers , sliced· 12 black olives (ideally small black olives from Nice)· 1 Mexican onion , finely chopped· ½ red onion , thinly sliced· 4 hard-boiled eggs , quartered· 6 fillets anchovy· ½ green pepper , thinly sliced· 4 oz. small fava beans , cooked· 1 clove garlic , halved· 6 leaves basil , whole or cut in chiffonadeVinaigrette:· 6 tablespoons extra virgin olive oil· 2 tablespoons red wine vinegar· ½ sprig rosemary , finely chopped· Salt· Pepper. Dijon mustardInstructions1. In a bowl, prepare a vinaigrette with the olive oil, vinegar, rosemary, dijon mustard, salt and pepper.2. Rub a large plate with garlic.3. In the plate, place a bed of mesclun.4. Arrange tomatoes, boiled eggs, cucumbers, green peppers and tuna, anchovies, olives, spring onions, fava beans.5. Pour the vinaigrette on top and garnish with basil.▲ Seasonal Salad 52：

 

Seasonal Salads Around the World 2025

4.5.7 Europe:  France, Spain, Portugal

In Search Of World's Hidden Tastes

4.5.7 Around Europe, Explore Seasonal Salads

European cuisine is a broad term encompassing the diverse culinary traditions of the continent's many countries. It is characterized by a variety of dishes, ingredients, and cooking styles that have evolved over centuries. Key aspects include the prominence of meat, dairy products, and wheat-flour bread, as well as regional specialties like pasta, pastries, and various types of cheese.

French cuisine is the cooking traditions and practices of France. France's national dish is Pot-au-Feu, a hearty beef and vegetable stew. It is considered a quintessential French dish, often described as the "quintessence of French family cuisine," . The name translates to "pot on the fire," reflecting its traditional preparation method of simmering ingredients in a single pot. Pot-au-feu typically includes beef (often various cuts), carrots, leeks, turnips, and potatoes, all simmered in a flavorful broth. It is often served in two courses: first, the broth as a soup, and then the meat and vegetables.

Cheese and wine are a major part of the French cuisine. They play different roles regionally and nationally, with many variations and appellation d'origine contrôlée (AOC) (regulated appellation) laws.

Traditional French foods are baguette, quiche, crepes, steak frites, French onion soup, pain au chocolate, fondue, coq au vin, chocolate mousse, escargot, omelette, croque madame/monsieur sandwiches.

A meal often consists of three courses, hors d'œuvre or entrée (introductory course, sometimes soup), plat principal (main course), fromage (cheese course) or dessert, sometimes with a salad offered before the cheese or dessert.

Spanish cuisine (Spanish: cocina española) consists of the traditions and practices of Spanish cooking. It features considerable regional diversity, with significant differences among the traditions of each of Spain's regional cuisines.
Olive oil, of which Spain is the world's largest producer, is extensively used in Spanish cuisine. It forms the base of many vegetable sauces known in Spanish as sofritos. 

Herbs most commonly used include parsley, oregano, rosemary and thyme. The use of garlic has been noted as common in Spanish cooking. 

The most-used meats in Spanish cuisine include chicken, pork, lamb and veal. Fish and seafood are also consumed on a regular basis. Tapas and pinchos are snacks and appetizers commonly served in bars and cafes.

Portuguese cuisine (Portuguese: Cozinha portuguesa) consists of the traditions and practices of cooking in Portugal.
The influence of Portugal's spice trade in the East Indies, Africa, and the Americas is also notable, especially in the wide variety of spices used. These spices include piri piri (small, fiery chili peppers), white pepper, black pepper, saffron, paprika, clove, allspice, cumin, cinnamon and nutmeg, used in meat, fish or multiple savoury dishes from Continental Portugal, the Azores and Madeira islands. Cinnamon, vanilla, lemon zest, orange zest, aniseed, clove and allspice are used in many traditional desserts and some savoury dishes.
Garlic and onions are widely used, as are herbs; bay leaf, parsley, oregano, thyme, mint, marjoram, rosemary and coriander are the most prevalent.
Olive oil is one of the bases of Portuguese cuisine, which is used both for cooking and flavouring meals.
Portuguese dishes are based on the Atlantic diet and include meats (pork, beef, poultry mainly also game and others), seafood (fish, crustaceans such as lobster, crab, shrimps, prawns, octopus, and molluscs such as scallops, clams and barnacles), numerous vegetable varieties (brassica family), legumes and desserts (cakes being the most numerous). Portuguese often consume rice, potatoes, sprouts (known as grelos), and bread with their meals and there are numerous varieties of traditional fresh breads like broa which may also have regional and national variations within the countries under Lusophone or Galician influence. In a wider sense, Portuguese and Galician cuisine share many traditions and features.

▲ Seasonal Salad 51：

Salade niçoise

French Nice Salad

Salade niçoise (salada niçarda, or salada nissarda) is a salad that originated in the French city of Nice. It is traditionally made of tomatoes, hard-boiled eggs, Niçoise olives and anchovies or tuna, dressed with olive oil, or in some historical versions, a vinaigrette. It has been popular worldwide since the early 20th century, and has been prepared and discussed by many chefs.

Salade niçoise can be served either as a composed salad or as a tossed salad. Freshly cooked or canned tuna may be added.

Mesclun, a mix of young, tender salad greens, is originated from Provence of France，including chervil, roquette, lettuce leaves, endive, baby spinach, collard greens, Swiss chard, mustard greens and radicchio.

Ingredients
· 4 oz. mesclun salad
· 1 (5 oz.) can tuna (solid, in olive oil), crumbled
· 2 tomatoes , cut into wedges
· 2 small cucumbers , sliced
· 12 black olives (ideally small black olives from Nice)
· 1 Mexican onion , finely chopped
· ½ red onion , thinly sliced
· 4 hard-boiled eggs , quartered
· 6 fillets anchovy
· ½ green pepper , thinly sliced
· 4 oz. small fava beans , cooked
· 1 clove garlic , halved
· 6 leaves basil , whole or cut in chiffonade

Vinaigrette:
· 6 tablespoons extra virgin olive oil
· 2 tablespoons red wine vinegar
· ½ sprig rosemary , finely chopped
· Salt
· Pepper
. Dijon mustard

Instructions
1. In a bowl, prepare a vinaigrette with the olive oil, vinegar, rosemary, dijon mustard, salt and pepper.
2. Rub a large plate with garlic.
3. In the plate, place a bed of mesclun.
4. Arrange tomatoes, boiled eggs, cucumbers, green peppers and tuna, anchovies, olives, spring onions, fava beans.
5. Pour the vinaigrette on top and garnish with basil.

▲ Seasonal Salad 52：

Ensalada Mixta

Spanish Mix Salad

While there are many variations, the main and most common ingredients of ensalada mixta  include crisp romaine lettuce, tomatoes, cucumber, spring onion, and canned tuna fish.

Some variations of ensalada mixta add some or all of the following ingredients: hard-boiled egg, pitted olives (green stuffed with anchovies are the most common), canned white asparagus, canned artichoke hearts, grated or thinly sliced carrot, and sweet corn.
It’s usually dressed with a very simple dressing made of olive oil, wine vinegar, salt, and black pepper. In Spain, this flavorful salad is often served as a first course before the main meals in restaurants that offer a “menú del día”. This is a daily changing menu for lunchtime, with a few options for a fixed price, usually quite economical.

It is also eaten at home, but when Spanish people do that they simply call them “Ensalada” and add other ingredients and dressings. This very simple recipe is mainly known to be a restaurant “menú del día” recipe.

Ingredients 

Classics:
· 1 head of iceberg or romaine lettuce
· 1-2 tomatoes
· 1 carrot
· 2-3 large hardboiled eggs
· 1 can of tuna 

 Suggestions:
· 1 cucumber
· 1 can of white asparagus
· 1 can of corn
· 1 roasted beet
· ½ red onion

 Dressing
· Extra virgin olive oil, sherry vinegar, salt, and pepper to taste

Instructions
1. Boil the eggs for about 10-12 minutes. Once boiled, set them aside to cool.
2. Wash and dry all fresh produce.
3. Arrange a bed of chopped lettuce on a large serving dish.
4. Cut the tomato/es into quarters.
5. Peel and slice the cucumber.
6. Grate the carrot and beet (if using).
7. Arrange tomato, cucumber, and carrot evenly across the bed of lettuce.
8. Open and drain the cans of tuna, white asparagus, and corn. Arrange evenly across the bed of lettuce.
9. Peel the boiled eggs, and cut them into slices. Arrange the sliced boiled egg on top of the other ingredients.
10. Drizzle the olive oil and sherry vinegar on top of the ensalada mixta, and add salt and pepper to taste. Serve immediately, and enjoy!

▲ Seasonal Salad 53：

Salada de Bacalhau e Grão

Portuguese salt cod and chickpea salad

Bacalhau is the Portuguese word for cod and—in a culinary context—dried and salted cod. Fresh (unsalted) cod is referred to as bacalhau fresco (fresh cod).
Bacalhau, which translates to cod in Portuguese, is the country's beloved national dish. It's so deeply ingrained in Portuguese culture that it's often called "the faithful friend" (fiel amigo) and there are said to be more than 365 ways to cook it. The dish typically refers to dried and salted cod, with fresh cod being called "bacalhau fresco".

This Portuguese salt cod and chickpea salad, known as salada de bacalhau e grao, is full of chickpeas, flakes of salt cod, onion, and egg.

Ingredients
. Codfish (Bacalhau)
. Chickpeas
. 1 crispy lettuce , washed, dried and torn into pieces
. 4 large tomatoes, sliced
. 900 g. 2 lb potatoes, boiled in their skins, peeled, then quartered or sliced
. 2-3 hard-boiled eggs, quartered
. 1 onion, sliced into rings
. Handful black or green pitted olives
. Lemon wedge, to serve
. Sprinkling of fresh chopped parsley, to serve
. Olive oil
. Red wine vinegar
. Sea salt

. Bay leaves

Directions
1. In a salad bowl, arrange lettuce leaves, then top with rest of ingredients. Serve with a lemon wedge and a sprinkling of parsley. Add a pinch of sea salt and dress with olive oil and vinegar to serve.
2. Put Bacalhau  on dish with bay leaves, 2 garlic heads, onion, olive oil fully covered on base in the oven 180 degree C for 45minutes.

3. Place the baked Bacalhau on top of the salad and serve.

Next, Seasonal Salad Around the World 2025

4.6.7 Europe:  Belgium, Switzerland, Danmark

Publisher： Chef Kar Delight

 

Seasonal Salads Around the World 2025 

4.4.7 Europe: U.K., Italy, Netherlands

In Search Of World's Hidden Tastes

4.4.7 Around Europe, Explore Seasonal Salads

European cuisine is a broad term encompassing the diverse culinary traditions of the continent's many countries. It is characterized by a variety of dishes, ingredients, and cooking styles that have evolved over centuries. Key aspects include the prominence of meat, dairy products, and wheat-flour bread, as well as regional specialties like pasta, pastries, and various types of cheese.

British cuisine consists of the cooking traditions and practices associated with the United Kingdom, including the regional cuisines of England, Scotland, Wales, and Northern Ireland. British cuisine has its roots in the cooking traditions of the indigenous Celts; however, it has been significantly influenced and shaped by subsequent waves of conquest, notably those of the Romans, Anglo-Saxons, Vikings, and the Normans; waves of migration, notably immigrants from India, Bangladesh, Pakistan, Jamaica and the wider Caribbean, China, Italy, South Africa, and Eastern Europe, primarily Poland; and exposure to increasingly globalised trade and connections to the Anglosphere, particularly the United States, Canada, Australia, and New Zealand.
Highlights and staples of British cuisine include the roast dinner, the full breakfast, shepherd's pie, toad in the hole, and fish and chips; and a variety of both savoury and sweet pies, cakes, tarts, and pastries. Foods influenced by immigrant populations and the British appreciation for spice have led to new curries being invented. Other traditional desserts include trifle, scones, apple pie, sticky toffee pudding, and Victoria sponge cake. British cuisine also includes a large variety of cheese, beer, ale, and stout, and cider.

Italian cuisine is a Mediterranean cuisine consisting of the ingredients, recipes, and cooking techniques developed in Italy since Roman times, and later spread around the world together with waves of Italian diaspora. Significant changes occurred with the colonization of the Americas and the consequent introduction of potatoes, tomatoes, capsicums, and maize, as well as sugar beet—the latter introduced in quantity in the 18th century.
The Mediterranean diet forms the basis of Italian cuisine, rich in pasta, fish, fruits, and vegetables. Cheese, cold cuts, and wine are central to Italian cuisine, and along with pizza and coffee (especially espresso) form part of Italian gastronomic culture. Desserts have a long tradition of merging local flavours such as citrus fruits, pistachio, and almonds with sweet cheeses such as mascarpone and ricotta or exotic tastes as cocoa, vanilla, and cinnamon. Gelato, tiramisu, and cassata are among the most famous examples of Italian desserts, cakes, and patisserie. Italian cuisine relies heavily on traditional products; the country has a large number of traditional specialities protected under EU law. Italy is the world's largest producer of wine, as well as the country with the widest variety of indigenous grapevine varieties in the world.

Dutch cuisine is formed from the cooking traditions and practices of the Netherlands. The country's cuisine is shaped by its location on the fertile Rhine–Meuse–Scheldt delta at the North Sea, giving rise to fishing, farming, and overseas trade. Due to the availability of water and flat grassland, the Dutch diet contains many dairy products such as butter and cheese.
Dutch cuisine can traditionally be divided in three regions. The northeast of the country is known for its meats and sausages (rookworst, metworst) and heavy rye bread, the west for fish (smoked eel, soused herring, kibbeling, mussels), spirits (jenever) and dairy m-based products (stroopwafel, boerenkaas), and the south for stews (hachee), fruit products and pastry (Limburgse vlaai, apple butter, bossche bol). A peculiar characteristic for Dutch breakfast and lunch is the sweet bread toppings such as hagelslag, vlokken, and muisjes, and the Dutch are the highest consumers of liquorice in the world.

▲ Seasonal Salad 48：

English Garden Salad

 

English Garden Salad uses vegetables that are grown in the garden at home, such as rocket, lettuce, tomatoes and cucumber. This salad is very refreshing.

The list of salad vegetables includes broccoli, cabbage, carrots, cauliflower, celery, cucumbers, endive, escarole, green onions, lettuce, mushrooms, peas, bell peppers, chili peppers, radishes, romaine, spinach and tomatoes.

Ingredients
. 1 lb potato, unpeeled and sliced

. 1 Onion or green onion

. Arugula / rocket

. Red Lettuce Leaves

. Radishes, sliced
. 2⁄3 lb green beans, cut
. 1⁄2 cucumber, sliced thin
. 4 ounces cheese (Cheshire/Lancashire Cheese) , in cubes

. 1 1⁄2 ounces tomotoes or sun-dried tomatoes, soaked and chopped

. 1⁄4 cup fresh mint leaves, chopped
. 4 tablespoons mayonnaise
. 1 tablespoon mustard
. 1 tablespoon honey

Sauce: honey, mustard, mayonnaise, salt, sugar, black pepper

Directions
1. Cook the potatoes 20 minutes in a large pan with enough water to cover; add the beans and cook 5 minutes more.
2. Remove to a large bowl.
3. Add the onions, cucumber, rocket, lettuce, radishes, half of the cheese and tomatoes to the potatoes and the beans and toss the salad.
4. Mix the mayonnaise, mustard and honey and pour over the salad.
5. Sprinkle with the remaining cheese and mint leaves. Add a little salt, sugar and pepper if you wish.
6. Serve and enjoy!

▲ Seasonal Salad 49：

caponata di melanzane

Sicilian Eggplant Salad

"Melanzane" is the Italian word for eggplants, so this dish is called "caponata di melanzane" in Italian. It is from Sicily, Italy, a sweet-and-sour salad of cooked eggplant cubes, onions, crushed fresh tomatoes and garlic, tossed with black and green olives and some basil. Some recipes call for celery, peppers and capers.

Ingredients

. 2 pounds eggplants 
. 2 ½ pounds fresh tomatoes (about 10 Roma tomatoes)

. 1 stalk celery, cut in cubes
. 1 cup chopped sweet onion (from about half of a large onion)
. 2 garlic cloves
. 1 cup olive oil
. ⅓ cup Balsamic vinegar
. 12 ounces black olives (sliced & drained; buy them sliced to save time)
· 7 ounces capers

· 2 tablespoons sugar

· 5-6 fresh basil leaves or 2 teaspoons dried basil
· ½ teaspoon salt
· ⅓ teaspoon black pepper

. Red bell peper  sliced, garnish

Instructions
1. Use a peeler to remove the skin from the tomatoes. For each tomato, cut a circle around the core to remove it, then cut the tomato in half. Cut each half in half again. Squeeze the tomato quarters gently to loosen the seeds and scrape them out with a knife.
2. Squeeze out the liquid from the tomato pieces and set them in a drainer. Pat them dry with a paper towel before adding to the caponata.
3. Rinse the eggplants. Cut off the root and stem ends. Peel the skin. Cut each eggplant in half lengthwise, then in half again lengthwise. If they're still very thick, you can cut them in half again. Cut the eggplant horizontally into cubes about 1.5 inches thick. (Or make them smaller for a spreadable relish.)
4. Chop the onion and garlic. Heat oil in a large skillet on medium high. Add the onions to the pan and cook for a couple minutes, then add the garlic. Cook until the onions are soft. Do not let the garlic burn.
5. Add the eggplant cubes to the pan and stir them in with the onions and garlic. Cook for about 6 minutes. Snip the basil into pieces and add them to the pan. Stir in black pepper and salt.
6. Add the tomatoes and vinegar to the pan and stir briefly. Put the heat on medium and cook for 15 minutes uncovered, stirring periodically as needed to prevent sticking.
7. While the caponata is cooking, drain the olives and dry them on paper towels. When the caponatina is finished cooking, remove the pan from the heat. Add the olives, capers, celery and sugar to the eggplants. Stir to combine.
8. Place the caponata in a serving bowl, cover it and refrigerate it, ideally overnight. Before serving, stir the caponatina and taste to see if it needs any salt. Be sure to try it with the olives, which will add a salty flavor. Serve cold or at room temperature as a side dish or on crostini for an appetizer. Use a slotted spoon to scoop it out of the bowl.
9. Store leftovers in the refrigerator, covered tightly, for up to five days. But do not freeze it.

▲ Seasonal Salad 50：

Dutch Coleslaw Salad

Coleslaw or cole slaw (from the Dutch term koolsla, meaning 'cabbage salad'), also widely known within North America simply as slaw, is a side dish consisting primarily of finely shredded raw cabbage with a salad dressing or condiment, commonly either vinaigrette or mayonnaise. This dish originated in the Netherlands in the 18th century. Coleslaw prepared with vinaigrette may benefit from the long lifespan granted by pickling.

Coleslaw has evolved into various forms globally. The only consistent ingredient in coleslaw is raw cabbage, while other ingredients and dressings vary widely. Some popular variations include adding red cabbage, pepper, shredded carrots, onions, grated cheese, pineapple, pears, or apples, and using dressings like mayonnaise or cream.

Ingredients

. 3 cups cabbage (red, green) , finely chopped

Vinaigrette：

. 1⁄4 cup vinegar
. 1⁄4 teaspoon pepper
. 1 teaspoon salt
.1 tablespoon sugar
. 1⁄2 teaspoon dry mustard
. 1 tablespoon butter
. 1 egg, slightly beaten
. 2 tablespoons cream

Directions
1. Combine the first six Vinaigarette ingredients in saucepan and heat to boiling .
2. Add some hot mixture to egg and add back into mixture.
3. Cook until it thickens. Take from heat and beat in cream.
4. Pour (while hot) over finely chopped cabbage.
5. Chill and serve.

Next, Seasonal Salad Around the World 2025

4.5.7 Europe:  France, Spain, Portugal

Publisher： Chef Kar Delight

▲ Seasonal Salad 46：Salatka JarzynowaPolish Veggie SaladSałatka jarzynowa is a Polish-style Vegetable Salad. It has countless variations, but this classic version is essential at parties, festivities, and family gatherings.Dressed in rich mayo and studded with root vegetables, this creamy and colourful salad (a cousin to the Russian ‘Olivier salad’) is the easy, delicious appetiser you need.Its characteristic acidity and crunch come from tart apples and full sour pickles, nicely balancing the richness of mayonnaise. Yields: Served 8-10 Prep Time: 30-40 MinsIngredients. 3 medium waxy potatoes. 3 carrots. 3 eggs. 1 stick of celery. 4-5 pickles. 1/2 a small onion. 1 apple. 3-4 sticks of green onion. 3/4 cup of raw, frozen peas. Handfull of parsley. 1/2 cup of mayonaise. Salt & pepperInstructions1. Boil potatoes, carrots and parsley in salted water until tender. Hard boil eggs. Let cool.2. Dice up celery, pickles, onion, apple, and the green onions into small, even pieces. Once potatoes, carrots, and eggs cool down, also dice into small pieces.3. In a large mixing bowl, combine all ingredients, add peas and parsley. Sprinkle with salt and pepper, add mayo and gently mix until combined. Taste.4. If you feel it is too dry, add another tablespoon of mayo. Add more salt and pepper, if needed.NotesRefrigerate to cool. Enjoy as a side dish, lunch or midnight snack.

 

Seasonal Salads Around the World 2025

4.3.7 Europe:  Romania, Poland, Czechia

In Search Of World's Hidden Tastes

4.3.7 Around Europe, Explore Seasonal Salads

European cuisine is a broad term encompassing the diverse culinary traditions of the continent's many countries. It is characterized by a variety of dishes, ingredients, and cooking styles that have evolved over centuries. Key aspects include the prominence of meat, dairy products, and wheat-flour bread, as well as regional specialties like pasta, pastries, and various types of cheese.

Romanian cuisine is a diverse blend of Balkan, Turkish, and Central European influences, characterized by hearty dishes featuring meat, vegetables, and soups. Popular dishes include sarmale (cabbage rolls), mămăligă (polenta), and ciorbă (sour soup). Romanian food also features various stews, grilled meats like mici (skinless sausages), and traditional desserts like papanasi (doughnuts).

Polish cuisine is a rich and diverse culinary tradition with influences from various European regions. It's characterized by the use of meat, particularly pork, chicken, and game, along with a wide array of vegetables, spices, and herbs. Traditional dishes often require lengthy preparation, reflecting the importance of festive meals in Polish culture. Popular dishes include pierogi, bigos, and kotlet schabowy.

Czech cuisine is known for its hearty, comforting dishes, often featuring meat, dumplings, and gravy. Traditional Czech meals often include soups, followed by a main course of roasted or braised meats, served with dumplings and sauerkraut or other vegetable dishes. Beer is a significant part of the Czech culinary experience.

▲ Seasonal Salad 45：

Salată de boeuf 

Romanian Beef Salad 

Salată de boeuf ("beef salad") is a traditional Romanian dish, generally served during all festive and special occasions. It is a combination of finely chopped beef (or sometimes chicken, or turkey breast) and root vegetables, folded in mayonnaise and finished with murături, pickled vegetable garnishes. It can be made vegetarian, too.

The dish is usually made up in large quantities for the whole party on occasions such as Christmas Eve. It is eaten as a side dish/salad to fried meats or as an appetizer. Slight differences exist in quantities, and these vary according to taste.

The name may suggest a French culinary influence as the word bœuf is French for beef. It closely resembles Olivier salad (Russian salad).

Ingredients

· 1 pound beef
· 1 pound potatoes
· 1/2 pound carrots peeled
· 1/2 cup frozen green peas
· 1 cup mayonnaise
· 3-4 tablespoons mustard
· 1 cup pickled cucumbers chopped
· 1 cup pickled red peppers chopped
· salt, pepper and sugar to taste

. Black olives

. Dill

Instructions
1. Place the meat in a pot of salted water and cook until tender about 10 minutes. Remove the meat from the water and set it aside to cool.
2. In a large pot with salted water place unpeeled potatoes and bring them to a boil. Simmer them until a fork goes through them.
3. Wash the potatoes and add them (unpeeled) to the pan with cold water.
4. Peel the carrots and place them to another pot with salted water. Bring to a boil and cook them for about 25 minutes on low heat or until they are soft and cooked through. Set aside to cool.
5. Cook the peas in salted water for about 5 minutes or until they are soft but not mushy.
6. Peel the potatoes.
7. Dice the meat, potatoes and carrots. They should be small pieces.
8. Add the cooked peas.
9. Drain the pickled vegetables very well and dice them.
10. Add all the veggies and meat to a big bowl.
11. Add mayo and mustard, season with salt and pepper and mix everything together.
12. Season with sugar, salt and pepper.
13. Traditionally, the top of the salad is smoothed out with a spatula, then a thin layer of mayo is spread to cover the surface and decorated with black olives and dill.
14. Refrigerate, then serve. The leftovers are good for 3-4 days.
15. Serve the salad cold.

▲ Seasonal Salad 46：

Salatka Jarzynowa

Polish Veggie Salad

Sałatka jarzynowa is a Polish-style Vegetable Salad. It has countless variations, but this classic version is essential at parties, festivities, and family gatherings.

Dressed in rich mayo and studded with root vegetables, this creamy and colourful salad (a cousin to the Russian ‘Olivier salad’) is the easy, delicious appetiser you need.

Its characteristic acidity and crunch come from tart apples and full sour pickles, nicely balancing the richness of mayonnaise. 

Yields: Served 8-10 Prep Time: 30-40 Mins

Ingredients
. 3 medium waxy potatoes
. 3 carrots
. 3 eggs
. 1 stick of celery
. 4-5 pickles
. 1/2 a small onion
. 1 apple
. 3-4 sticks of green onion
. 3/4 cup of raw, frozen peas
. Handfull of parsley
. 1/2 cup of mayonaise
. Salt & pepper

Instructions
1. Boil potatoes, carrots and parsley in salted water until tender. Hard boil eggs. Let cool.
2. Dice up celery, pickles, onion, apple, and the green onions into small, even pieces. Once potatoes, carrots, and eggs cool down, also dice into small pieces.
3. In a large mixing bowl, combine all ingredients, add peas and parsley. Sprinkle with salt and pepper, add mayo and gently mix until combined. Taste.
4. If you feel it is too dry, add another tablespoon of mayo. Add more salt and pepper, if needed.

Notes
Refrigerate to cool. Enjoy as a side dish, lunch or midnight snack.

▲ Seasonal Salad 47：

Bramborový salát

Czech Potato Salad 

 

Czech classic potato salad is made of boiled potatoes, eggs, root vegetables, dill pickles, and mayonnaise. In addition to salt and pepper, pickle juice and yellow mustard are mixed into the salad.

In the Czech Republic, potato salad is traditionally served on Christmas Eve alongside fried carp, rope sausage and pork chops.

Ingredients
· 2 pounds potatoes
· 2 medium carrots
· 1 medium onion
· ¾ cup green peas frozen
· 5 dill pickles
· 2 Tablespoons pickle juice
· 5 eggs hard-boiled
· 1 cup mayonnaise
· 1 Tablespoon yellow mustard
· 1 ½ teaspoon salt the exact amount of salt will depend on the type of mayonnaise used
· ½ teaspoon black pepper ground

Instructions
1. Boil 2 pounds potatoes in their skins and let them cool completely, preferably overnight. Once cooled, peel them.
2. Boil 5 eggs for 8 minutes, let them cool, and peel them.
3. Allow ¾ cup green peas (frozen) to thaw.
4. Peel 2 medium carrots and put them in boiling water with a bit of salt and vinegar for about 5 minutes, then cool them quickly with cold water. The vegetables will be soft but not mushy.
5. Cut the potatoes, eggs, 5 dill pickles, and carrots into dices about ⅓ inch (0.8 cm) in size. Peel and finely chop 1 medium onion.
6. Put everything in a large bowl. Add 1 cup mayonnaise, 2 Tablespoons pickle juice, and 1 Tablespoon yellow mustard. Season with 1 ½ teaspoon salt and ½ teaspoon black pepper and mix thoroughly.

Next, Seasonal Salad Around the World 2025 

4.4.7 Europe: Italy, Netherlands, U.K.

Publisher： Chef Kar Delight