Polish Potato and Veggie Salad Salatka Ziemniaczano Jarzynowa
Indulge in the creamy, colorful, and flavor-packed delight of Polish Potato and Veggie Salad, or Salatka Ziemniaczano Jarzynowa, a traditional dish that’s a staple at Polish celebrations and family gatherings. This vibrant salad features tender potatoes, sweet carrots, earthy parsnip, and optional celery root, perfectly balanced with tangy dill pickles, crisp apples, and hearty hard-boiled eggs. Tossed in a luscious dressing of Polish-style mustard and mayonnaise, and accented with tender green peas, this salad offers a harmonious blend of textures and flavors. Ready in just under an hour, including time to let the flavors meld, this dish is perfect served chilled as a refreshing side for festive meals or casual picnics. Garnished with fresh parsley, it’s a true showcase of Polish comfort food at its finest!
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Recipe Information
Ingredients
- 4 medium Potatoes
- 2 medium Carrots
- 1 medium Parsnip
- 1 small Celery root (optional)
- 3 medium Pickles (preferably Polish-style or dill pickles)
- 4 large Hard-boiled eggs
- 1 cup Green peas (frozen or canned)
- 1 medium Apple (preferably tart, such as Granny Smith)
- 3 tablespoons Mayonnaise
- 1 tablespoon Mustard (preferably Polish-style or Dijon)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Peel the potatoes, carrots, parsnip, and celery root (if using). Cut them into even-sized chunks to ensure uniform cooking.
Place the vegetables into a large pot, cover with water, and bring to a boil. Reduce the heat to a simmer and cook until fork-tender, about 25-30 minutes. Remove the vegetables from the pot and allow them to cool completely.
While the vegetables are cooking, hard-boil the eggs. Place them in a pot, cover with water, and boil for 10 minutes. Immediately transfer the eggs to an ice bath, peel them, and set aside.
If using frozen peas, blanch them in boiling water for 2-3 minutes, then cool in an ice bath. If using canned peas, drain and rinse well.
Once the vegetables are cool, dice the potatoes, carrots, parsnip, and celery root into small, even cubes. Transfer to a large mixing bowl.
Dice the pickles, peeled hard-boiled eggs, and apple into small cubes of similar size. Add them to the mixing bowl along with the peas.
In a small bowl, whisk together the mayonnaise, mustard, salt, and black pepper to make the dressing.
Pour the dressing over the diced ingredients in the mixing bowl. Gently stir everything together until evenly coated. Adjust seasoning to taste, if necessary.
Cover the salad with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
Before serving, garnish with chopped fresh parsley, if desired. Serve chilled as a side dish or as part of a festive platter.
Nutrition Facts
Calories |
1850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.4 g | 74% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 867 mg | 289% | |
| Sodium | 4020 mg | 175% | |
| Total Carbohydrate | 287.7 g | 105% | |
| Dietary Fiber | 45.0 g | 161% | |
| Total Sugars | 55.7 g | ||
| Protein | 63.1 g | 126% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 476 mg | 37% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 6860 mg | 146% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
