Polish Potato Salad
Discover the authentic taste of Eastern Europe with this hearty Polish Potato Salad (Sałatka Jarzynowa), a vibrant blend of cooked root vegetables, crunchy pickles, creamy hard-boiled eggs, and a hint of sweetness from a tart apple. Perfectly seasoned with a tangy dressing made from mayonnaise and spicy mustard, this traditional recipe is elevated by the addition of canned peas and optional fresh parsley for garnish. Ideal for family gatherings, potlucks, or as a side dish for holiday meals, this comforting salad strikes the perfect balance of creamy, tangy, and savory flavors. Ready in under an hour, it’s best served chilled to let the flavors meld beautifully!
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Recipe Information
Ingredients
- 4 medium Potatoes
- 2 medium Carrots
- 1 medium Parsnip
- 0.5 medium Celery root
- 4 large Eggs
- 4 medium Pickles
- 1 medium Apple (preferably tart)
- 1 cup Canned peas
- 0.75 cup Mayonnaise
- 1 tablespoon Spicy mustard
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Wash the potatoes, carrots, parsnip, and celery root thoroughly. Place them in a large pot and cover with water. Bring to a boil and cook for about 20-25 minutes, or until the vegetables are fork-tender. Avoid overcooking, as they should hold their shape.
While the vegetables are boiling, place the eggs in a smaller pot, cover with water, and bring to a boil. Cook the eggs for 9-10 minutes until hard-boiled. Remove from heat, cool under cold running water, and peel.
Once the boiled vegetables are cooked, drain them and allow them to cool to room temperature. Peel the skins off the potatoes, carrots, parsnip, and celery root, then dice them into small, bite-sized cubes.
Dice the hard-boiled eggs, pickles, and apple into similar-sized pieces as the vegetables.
In a large mixing bowl, combine the diced potatoes, carrots, parsnip, celery root, eggs, pickles, apple, and canned peas.
In a separate small bowl, whisk together the mayonnaise, mustard, salt, and black pepper to create the dressing.
Pour the dressing over the mixed ingredients and gently toss to combine, ensuring everything is evenly coated.
Taste the salad and adjust seasoning with additional salt or pepper if needed.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
Before serving, garnish with freshly chopped parsley if desired. Serve chilled or at room temperature.
Nutrition Facts
Calories |
2770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.7 g | 198% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 920 mg | 307% | |
| Sodium | 7800 mg | 339% | |
| Total Carbohydrate | 298.5 g | 109% | |
| Dietary Fiber | 44.8 g | 160% | |
| Total Sugars | 49.5 g | ||
| Protein | 59.4 g | 119% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 677 mg | 52% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 6601 mg | 140% | |
*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.
