Polish Vegie Salad

Serves 6 Prep Time 10 minutes   Cook Time 18 minutes   Rated:    
by Tenina Holder

This recipe originated from something my mum used to make. I loved the creamy dressing as a girl as it differed from the usual vinaigrette, the slight crunch of the vegetables and it is perfect to travel well as a portable lunch!! (Thus it's inclusion in the aptly named Portable Lunches ebook, only available on the Inside.)

Add eggs, cold meats, crusty bread...Polish lunch served! Yum!

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Place eggs into simmering basket and pour 500g water into Thermomix bowl. Add simmering basket to TM bowl.


Prepare potatoes, carrots and parsnips by peeling and dicing as evenly as possible into very small pieces (approx 1cm). Place potatoes onto Varoma tray and the rest of the vegies into Varoma dish leaving a hole in the centre of the vegies to allow the steam to come through (an egg ring works well for this). Place Varoma into position and steam vegies and eggs 15 min/ Varoma/speed 4.


Meanwhile, dice apples and gherkins into similar sized pieces as the veggies and place into a large mixing bowl.


Dice onion very finely and add to the mixing bowl along with the frozen peas. Once cooked, remove eggs from Thermomix basket and immediately plunge into a bowl of iced water.


Stir vegies and check to see if they are cooked, just tender. The potatoes will tend to be cooked faster than the rest believe it or not. If not, place Varoma back into position and steam a further 3-5 min/Varoma/speed 4. Once vegies are cooked, remove Varoma and set aside with the lid off and allow to cool.


In a small mixing bowl, mix together Easy Mayonnaise, mustard, lemon juice and salt. Taste and adjust to taste. Peel the eggs and cut in halves or quarters.


Once vegies are cooled (or mostly – this salad can be served warm), add to the large mixing bowl with the apple, gherkin, onion and peas. Pour mayo mix over the vegies and stir thoroughly but gently. Serve with egg on top.

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