Sałatka Jarzynowa (Polish Vegetable Salad)
This classic Polish vegetable salad is a staple for holidays and gatherings. It's a creamy, hearty, and flavorful mix of root vegetables, hard-boiled eggs, and pickles, bound together with mayonnaise.
An original recipe by Forkin
- Total time
- 1 hr 55 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 476 kcal
Allergen information: may contain celery, eggs, and mustard. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 500 gpotato, peeled and diced
- 250 gcarrot, peeled and diced
- 100 gparsley root, peeled and diced
- 100 gcelery root, peeled and diced
- 4 pcsegg, hard-boiled and diced
- 200 gdill pickle, diced
- 1 pcsapple, peeled, cored, and diced
- 0.5 pcsyellow onion, finely chopped
- 200 gcanned peas, drained
- 1 cupmayonnaise
- 1 tspmustard, Dijon or similar
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
Equipment
large pot · mixing bowl · cutting board · knife
The method
Step by step
- 1
Place the diced potatoes, carrots, parsley root, and celery root in a large pot.
About 2 min
- 2
Cover the vegetables with cold water, add a pinch of salt, and bring to a boil.
About 5 min
- 3
Reduce heat and simmer for 15-20 minutes, or until the vegetables are tender but not mushy.
About 20 min
Cook’s note: Test with a fork to ensure they are cooked through.
- 4
Drain the cooked vegetables thoroughly and let them cool completely.
About 10 min
Cook’s note: Cooling completely is crucial to prevent the mayonnaise from separating.
- 5
In a large mixing bowl, combine the cooled cooked vegetables, diced hard-boiled eggs, diced dill pickles, diced apple, finely chopped yellow onion, and drained canned peas.
About 5 min
- 6
Add the mayonnaise and mustard to the bowl.
About 1 min
- 7
Season with salt and black pepper.
About 1 min
Cook’s note: Start with suggested amounts and adjust to your taste.
- 8
Gently mix all ingredients until well combined and coated with the dressing.
About 2 min
Cook’s note: Be careful not to mash the vegetables.
- 9
Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.
About 1 hr
Cook’s note: The salad tastes even better the next day.
Per serving
Nutrition
- Calories
- 475.8kcal
- Protein
- 10.2g
- Carbs
- 32.9g
- Fat
- 34.5g
- Fibre
- 6.2g
- Sugar
- 10.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Sałatka Jarzynowa in an airtight container in the refrigerator.
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