Harvest Vegetable Salad
from the Vegetarian Epicure, called Holiday Vegetable Salad in the book
This salad has an interesting taste, mainly due to the marinated mushrooms, the dill pickles, and the apples. The peas and carrots are a nice change to a potato only salad. It may seem like the Mayonnaise Sauce is not enough (it does not make that much), but it is.
This makes quite a bit of salad. You may want to cut the recipe in half. Make 1/4 recipe for one person. Because of the addition of apples, this salad only last a few days. The apples turn brown.
4 waxy (boiling) potatoes, boiled and cubed
2 tart green apples, diced
1 1/4 c. diced dill pickles
2 hard-cooked eggs, chopped
3/4 c. peas, slightly cooked
3/4 c. carrots, cooked and sliced
1/4 c. pickled cocktail onions
1/4 onion, finely chopped
reserved marinade from mushrooms
olive oil
wine vinegar
salt & pepper
1 recipe Mayonnaise
Sauce
Marinated Mushrooms:
1/4 lb. mushrooms, sliced
cider vinegar, enough to cover mushrooms
1 bay leaf
1 tsp. pickling spices
Garnish (optional):
red & green
pepper strips
radishes
green & ripe olives
raw carrots
parsley
The day before, prepare the mushrooms by pouring over a marinade of hot cider vinegar, the bay leaf, and pickling spices. Cover and let set 24 hours.
The next day, drain the mushrooms and reserve the marinade. Boil the potatoes in their jackets and cut them into cubes. Add the apples, pickles, eggs, peas, carrots, both onions, and the drained mushrooms. Mix together. Season with the olive oil, wine vinegar, reserved marinade, and salt & pepper. Toss and taste, adjust seasonings if necessary.
Add a few spoons of the Mayonnaise Sauce and toss. Put the salad in a serving bowl and spread the remainder of the sauce on top. Garnish with red & green pepper strips, radishes, green & ripe olives, raw carrots, parsley, etc. if desired. Refrigerate until chilled. This salad is better the second day.
