Traditional Polish Vegetable Salad (Sałatka jarzynowa) – delicious, rich salad (the perfect side dish) with potatoes, eggs, pickles, carrots, turnip, celery root, peas and mayonnaise. Sometimes mustard and yogurt are added. Vegetarian. Perfect for a party, family gatherings and/or potlucks.
Today we are preparing a the very popular and traditional Polish salad, called Sałatka jarzynowa. In fact, this easy side dish is particularly similar to the Russian Olivie Salad that is enjoyed across many European Countries. Each salad recipe carries it’s regional variations (as usual), but the majority of them have one thing in common – a handful of cooked vegetables.
If you like veggie-rich salads, check out my recipe for an easy Roasted Beet Salad with Feta and arugula. It’s perfect at winter time.
FUN FACTS: Sałatka jarzynowa, or Polish Vegetable Salad, is a beloved staple in Polish cuisine, often served at family gatherings and festive occasions. Despite its popularity in Poland, the origins of this dish are somewhat debated (as with most recipes). Some sources suggest that Sałatka jarzynowa was inspired by the French “Macédoine” salad, others point towards an Italian chef who prepared a similar dish for the Russian elites.
The most popular perhaps, insist that it was a Belgian/French chef, who prepared a similar dish for a banquet attended by Russian elites – and the rest is history. However, during the communist era in Poland, the salad became a common side dish, often made with whatever vegetables were available. Nowadays, it remains countless variations and personal twists from home cooks. So, let’s make it, shall we?
Ingredients and Substitutions:
- Medium potatoes, cooked
- Medium carrots, cooked
- Small turnip, cooked
- Small slice of celery root, peeled & cooked
- Peas, from a can (cooked)
- Medium pickles, chopped
- Medium shallot, minced – or chives work too
- Large eggs, boiled
- Mayonnaise, heaping – organic or homemade tastes best
- Plain Greek Yogurt, heaping – or can be substituted with Mayonnaise
- Minced parsley leaves
- Sea salt to taste
Note: Mustard can be added to elevate the taste. My kids show no appreciation towards mustard, so we usually skip it.
How to cook Polish Vegetable salad?
1st: Boil all root vegetables in water, peel skin where necessary. Cut in small cubes.
2nd: Also boil the eggs and cut in cubes, dice all other remaining ingredients. Combine with remaining ingredients, mix everything and season to taste. Serve immediately.
What to serve with this Polish Veggie Salad?
This Polish Vegetable Salad is the perfect rich side dish to any main meal. Here are a few suggestions:
Polish Vegetable Salad (Sałatka jarzynowa)
Equipment
- 2 small cooking pots with lid
- 1 cutting board & knife
- 1 large salad bowl
Ingredients
- 3 medium potatoes, cooked
- 2 medium carrots, cooked
- 1/2 small turnip, cooked
- 1 small slice of celery root, peeled & cooked
- 200 g peas, from a can (cooked)
- 3 medium pickles, chopped
- 1 medium shallot, minced
- 2 large eggs, boiled
- 2 tbsp. mayonnaise, heaping
- 1 tbsp. plain Greek Yogurt, heaping
- 3 tbsp. minced parsley leaves
- sea salt to taste
- 1 tbsp. mustard, optional
Instructions
- In a small pot add potatoes (skin on) carrots, turnip and celery root (do not dice in advance). Bring to a boil and let cook completely. Vegetables should be cooked, but firm, not mushy – check with fork.
- In a separate bring eggs to a boil and let cook until firm. Peel and mince, add to the salad bowl as well. Cut all vegetables in small cubes, pickles & shallots as well.
- Combine all with peas, mayonnaise, Yogurt and parsley. Add mustard if you want to. Mix everything well and season with salt. Serve immediately.
Notes
Nutrition
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Excellent rich salad.