This classic Polish Vegetable Salad (sałatka jarzynowa) is made with tender cooked root vegetables, eggs, sweet peas, and crunchy pickles, all gently folded into a creamy mayonnaise dressing. Every bite offers a perfect balance of soft, creamy, crisp, and tangy flavors, creating a comforting dish that is both simple and full of texture.
Every Polish family has its own version of this creamy vegetable salad, often with unique twists. It is the combination and amount of each ingredient that makes each recipe special. As a true Polish, I also have my favorite take on this classic salad.
Traditional Polish vegetable salad is a staple across Poland and an especially popular side dish during holiday celebrations like Christmas, New Year’s, and Easter, where it often takes center stage alongside other traditional dishes. It is easy to prepare ahead of time, making it a practical choice for gatherings and family meals.
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This simple, quick, sweet-and-sour, and versatile mayo-based Polish vegetable salad is easy to enjoy in many ways. It can be spread on sandwiches or served alongside your favorite dishes as a light and satisfying option.
This salad is not only popular during the holidays but also enjoyed year-round at celebrations such as birthdays and name days (yes, we celebrate them in Poland!). Whether I’m bringing it to a potluck, BBQ, or picnic, this Polish vegetable salad it is always a hit. Perfect for any season, it pairs wonderfully with Blackened Chicken or Bacon Wrapped Spicy Beans.
Below you’ll find helpful tips and a quick overview to guide you through the recipe. For exact measurements and detailed step-by-step instructions, see the printable recipe card below.
INGREDIENTS NEEDED FOR POLISH VEGETABLE SALAD
- Eggs: Using high-quality eggs can really elevate this salad. Free-range eggs tend to have a richer, more flavorful taste than typical store-bought ones, and since this salad uses quite a few, the difference is noticeable.
- Potatoes: Use salad potatoes, such as Yukon Gold or Red potatoes; they hold their shape better when cooked and diced. Avoid mealy or starchy varieties such as Russets.
- Carrots, celery root, and parsley or parsnip roots: Give this salad its signature flavor and texture. They should be cooked until tender but still firm, so when diced, they stay in perfect little cubes.
- Onion: You can use green onions, red onions, or sweet onions in the salad. However, if you do not plan to eat it right away, it’s better to leave them out, as raw onions can develop a strong aroma when the salad is stored for several days.
- Peas: Use canned sweet peas, drained.
- Pickles: For the best flavor, I recommend using homemade fermented dill pickles or those from the refrigerated section of the store. You can also use fermented pickles, kosher dills, or regular vinegar pickles, but the fermented ones give the most authentic taste.
- Mayonnaise: Use a good-quality mayonnaise for the best flavor, as it is the base of the dressing. You can stick to classic mayo or choose a slightly tangy variety. Some people like to lighten it with a bit of yogurt or sour cream, but traditional Polish vegetable salad tastes best with just mayo.
- Mustard: Use a good-quality mustard, like sharp Dijon. Adjust the amount to your taste, adding more if you like a bolder flavor.
- Salt: Add salt to taste, as the amount needed depends on the saltiness of your mayonnaise. You can use kosher salt or regular table salt.
- Black Pepper: Pepper adds an extra layer of flavor and makes the salad taste even better. Some people like to use paprika, but I find that ground black pepper on its own is just perfect.
- Fresh parsley (for garnishing): When your salad is ready, garnish it with fresh herbs. Parsley or fresh dill both work well.
HOW TO MAKE POLISH VEGETABLE SALAD
Start by giving the potatoes, carrots, parsley root, and celery root a good wash. Place them in a large pot, leaving them whole or cutting long vegetables in half if they do not fit. Cover with water, bring to a boil, then lower the heat and let them simmer until tender but not overcooked. Keep an eye on the carrots, parsley, and celery roots because they might be ready before the potatoes. Just take them out as they are done and let the rest cook a little longer. You can check by piercing with a fork. Once everything is cooked, set the vegetables aside to cool.
While the vegetables are cooking, cook the eggs. Once done, drain them and rinse under cold water. Let the eggs cool completely before peeling and dicing into small dice. Next, prepare the rest of the ingredients. Drain and rinse the sweet peas and drain them well, then dice the pickles into small dice.
To prepare the leek, use only the white and light green parts. Cut it in half and wash it thoroughly, then chop into small pieces. Place the chopped leek in a sieve, pour hot boiling water over it, then let it drain well and cool completely before adding it to the other vegetables.
Once the vegetables are cooled, peel them and cut everything into small, even cubes. You may use a vegetable chopper to speed up your dicing time.
Once all your ingredients are prepped, place the vegetables, eggs, peas, and pickles in a large mixing bowl.
Add the mayonnaise and a bit of mustard, season with salt and pepper, and gently mix everything together, keeping the vegetables in nice chunks. Make sure you don’t mash the salad, or it will lose its shape. You want to see each diced ingredient in the salad.
I recommend covering the salad and refrigerating it for a few hours before serving. This lets all the ingredients and flavors come together. When ready to serve, garnish with fresh parsley and enjoy cold.
RECIPE VARIATION IDEAS & TIPS
- If you can’t find parsnip (celeriac) or parsley roots, you can skip it. The flavor won’t be quite the same, but the salad will still be delicious. Avoid using celery ribs as a substitute for parsnip.
- Leeks are not always added to this salad. Some people prefer using chopped onion, which gives a slightly different flavor but works just as well. You can use white onion, finely diced, in the salad. However, if you do not plan to eat it right away, it’s better to leave it out, as raw onion can develop a strong aroma when the salad is stored for several days.
- Cucumbers in brine are a key ingredient for this salad. Be sure to use them instead of dill pickles. These cucumbers are naturally fermented, giving them a gentle, pleasantly sour flavor. The label should list only cucumbers, water, and salt, sometimes with spices. Dill pickles are vinegar-based and much tangier, which can overpower the salad and throw off the flavor.
- Add more dill pickles or more of mustard if you want it tangier flavour.
- Apple is an optional add in that you can include, peeled and chopped into small dice. You can use a sweet and crunchy apple such as Gala or Honeycrisp. It adds a light sweetness and extra crunch, giving the salad a fresher, slightly fruity flavor.
- Options: Apart from the core ingredients, you can experiment with a few extra add-ins. Canned sweet corn, marinated mushrooms, or even capers all work well. I personally don’t like Polish vegetable salad with canned sweet corn, but some people really enjoy it.
WHY SHOULD YOU BLANCH THE LEEK BEFORE ADDING IT TO THE SALAD?
The reason for this step is to mellow the flavor and properly clean the leek. Leeks often have dirt trapped between their layers, so thorough washing is important. Pouring boiling water over the chopped leek softens its sharp, raw taste and reduces some of the harshness, making it milder and more pleasant in the salad. It also slightly tenderizes the leek so it blends better with the other ingredients.
DO I HAVE TO USE CANNED PEAS?
You can use either canned peas, drained, or fresh or frozen peas. Just remember to boil them and drain them well before adding them to the salad. Canned peas are the better choice if you are making the salad ahead of time, as they help it stay fresh longer. Frozen peas also work well, but they can make the salad spoil more quickly if it is stored for a few days.
CAN I MAKE THE POLISH VEGETABLE SALAD AHEAD OF TIME?
Yes, you can make the Polish vegetable salad up to 24 hours in advance. Keep it in an airtight container in the fridge until you’re ready to serve.
HOW TO STORE POLISH VEGETABLE SALAD
Store any leftover Polish vegetable salad in a glass airtight container in the refrigerator for no more than 2 days. Serve straight from the refrigerator. I wouldn’t recommend freezing this salad, as the ingredients may become watery and lose their texture.
OTHER POLISH RECIPES TO TRY
- Potato and Cheese Pierogi
- Rosol Polish Chicken Soup
- Polish Potato Pancakes
- Kolaczki Polish Cookies
- Polish Easter Babka
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*Nutrition information is automatically calculated, so it should only be used as an approximation.
POLISH VEGETABLE SALAD (Sałatka Jarzynowa)
Ingredients
- 2 large potatoes cooked with skin on, peeled, then diced
- 3 carrots, medium sized or large cooked with skin on, peeled, then diced
- 2 parsnip roots, medium sized, (or parsley roots) cooked with skin on, peeled, then diced
- 1 celery root (celeriac root), small cooked with skin on, peeled, then diced
- 6 large eggs cooked, peeled, diced to 1/4" cubes
- 4 pickles (fermented cucumbers in brine) diced to 1/4" cubes
- 1 can sweet peas (14 oz.) drained
- 1 leek, white part of the leek (or small chopped white onion, about 1/3 cup)
- 2/3 cup mayonnaise (or slightly more)
- 1 tablespoon Dijon mustard to taste
- salt to taste
- ground black pepper to taste
Garnish:
- fresh parsley (or fresh dill or chives)
Instructions
- Cook the vegetables: Start by washing the potatoes, carrots, parsley root, and celery root (celeriac root). Place the vegetables in a large pot (whole unpeeled; cut long vegetables in half if they don't fit in the pot). Cover with water, bring to a boil, then reduce to a simmer and cook until soft and tender. Do not overcook, or they won't keep shape in the salad. Some vegetables (like carrots, parsley, and celery roots) might be ready sooner. Just remove them as they’re done and let the rest cook a little longer. To check, pierce with a fork—it should go in easily. Once done, take everything out and set aside to cool.
- Boil the eggs: In another pot, place the eggs in a pot with cold water covering them fully. Bring the water to a boil and cook for 10 minutes. Drain and run under cold water; allow the eggs to cool completely before peeling, then dice them into small pieces.
- Prep the leek: Use only the white and light green parts of the leek. Cut it in half and wash it thoroughly, then chop into small pieces. Place the leek in a sieve and blanch it by pouring hot boiling water over it. Drain well and let it cool completely before adding it to the other vegetables.
- Prep the rest: drain and rinse the sweet peas, and finely dice the pickles. Add to a large mixing bowl. Once the vegetables are cooled down completely, peel them, and dice them into small cubes (about 1/4"). Add to the bowl with the rest of the ingredients.
- Dress the salad: Stir to mix the vegetables. Add the mayonnaise and a mustard. Season with salt and pepper, then mix until everything is evenly coated. Taste and adjust the mayonnaise first and then the seasoning.
- Store: Refrigerate in an airtight container for at least an hour to let the flavors come together. Before serving, garnish with fresh parsley and serve cold.
Notes
- Taste the salad before adding salt and black pepper, as the saltiness can vary depending on the mayonnaise you use.
- Storage: This salad can be made a day ahead to allow the flavors to blend together. Make sure you store it in the refrigerator.