POLISH VEGETABLE SALAD (Sałatka Jarzynowa)
This Polish Vegetable Salad (Sałatka Jarzynowa) is a traditional holiday favorite in Polish homes, especially during Easter and Christmas. It’s a classic, creamy, and flavorful mix of tender root vegetables, eggs, peas, and pickles, all combined in a simple mayonnaise dressing. Comforting and easy to prepare ahead of time, it also makes a perfect side dish for everyday meals.
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.
Nutrition
Calories: 325kcalCarbohydrates: 32gProtein: 9gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 10gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 131mgSodium: 621mgPotassium: 852mgFiber: 7gSugar: 7gVitamin A: 4859IUVitamin C: 24mgCalcium: 114mgIron: 3mg
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