One of my favorite meals has always been a vegetable salad or salatka jarzynowa (try pronouncing that!), which is present on every table during either Christmas or Easter, or any big event for that matter. Not being a big fan of meat, I always appreciated the gentle flavors of veggies in a delicate sauce.
2 parsley roots (they look like white carrots and amazingly stores in Midwest carry them)
1 celery root (I couldn't find one. You can either skip it or substitute it with celery stalks)
3 hard boiled eggs
2 apples (I use Granny Smith)
1 can of corn
1 can of peas
Boil the peeled root vegetables until jut about right. They cannot be too soft - you don't want the salad too mushy. Cool in the fridge. Cut veggies, apples and eggs into a small dice. Add the canned vegetables.
Now the sauce is the tricky part. You'll find that a lot of Polish recipes don't use the exact measurements, as if every Polak was born a perfect cook... Since the quantity of the sauce depends on your personal preference, I will just tell you in general: you will need 1 part of coarse mustard, 2 parts of mayo (I use light), salt and pepper, garlic, lemon juice. Gently stir the sauce into the veggies and voila!