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
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
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.
· 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 JarzynowaPolish 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 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.
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.
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：
▲ Seasonal Salad 47：
Bramborový salátCzech Potato Salad
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
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.
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
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