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Author Notes: My family does a traditional Polish Easter brunch every year - hardboiled decorated eggs, smoked ham, kielbasa, rye bread, and strong, strong horseradish sauce. We always have a lot of leftovers and this salad was my way of making something new out of them. It makes a good snack later in the day on Easter. —VanessaS
Serves: 6, as a snack
tablespoons freshly grated horseradish
tablespoon dijon mustard
of a lemon, juiced
pound best quality thick sliced smoked ham
pound best quality kielbasa
loaf of mini rye squares, toasted
- Place the eggs in a small pot of water and bring it to a boil. Let it boil until it gets to the the point where the eggs are knocking around the pot for about 30 seconds, turn off the heat, and let the eggs rest in the water for about 15 minutes while you prepare the rest of the salad.
- In a medium bowl, mix the horseradish, mayonaise, mustard, lemon juice, and salt and pepper to taste. Dice the ham and kielbasa and add it to the bowl. Peel and dice the eggs and add them to the bowl. Mix it all together and refrigerate for about an hour.
- Serve the salad on rye toasts.
- This recipe was entered in the contest for Your Best Recipe with Horseradish