Polish Salad
Bursting with hearty, comforting flavors, Polish Salad—a traditional dish known as "Sałatka Jarzynowa"—is a delightful combination of cooked vegetables, tangy pickles, and creamy dressing. This recipe features tender potatoes, carrots, parsnip, and celeriac, combined with vibrant green peas, tart apple, and hard-boiled eggs for a satisfying texture. Polish dill pickles add a signature tang, while a velvety dressing made with mayonnaise and Dijon or Polish-style mustard ties the ingredients together beautifully. Perfectly chilled and seasoned with a touch of salt and pepper, this classic Polish salad is a versatile dish that shines as a side at celebrations, potlucks, or even as a hearty main paired with crusty bread. Rich in traditional flavors and easy to prepare, it’s an ideal recipe for anyone seeking a taste of authentic Polish cuisine.
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Recipe Information
Ingredients
- 4 medium potatoes
- 3 medium carrots
- 1 medium parsnip
- 0.5 medium celeriac (or celery root)
- 4 large eggs
- 4 medium pickles (preferably Polish dill pickles)
- 1 medium apple (preferably tart, like Granny Smith)
- 1 cup green peas (canned or cooked fresh)
- 1 cup mayonnaise
- 1 tablespoon mustard (preferably Dijon or Polish-style)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Rinse the potatoes, carrots, parsnip, and celeriac to remove any dirt. Peel the celeriac but leave the skins on the other vegetables.
Place the potatoes, carrots, parsnip, and celeriac in a large pot and cover them with water. Bring to a boil, then lower the heat to simmer until the vegetables are tender. This will take approximately 20-25 minutes for potatoes and carrots, and slightly less for the parsnip and celeriac. Check with a fork for doneness.
While the vegetables are cooking, place eggs in a separate pot, cover them with water, and bring to a boil. Once boiling, reduce the heat to a gentle simmer and cook for 10 minutes. Remove the eggs and place them in a bowl of cold water to cool.
Once the vegetables have finished cooking, remove them from the boiling water and set them aside to cool. Peel the potatoes, carrots, and parsnip once cool enough to handle.
Dice the cooked vegetables into small, uniform cubes (about 1/4-inch) and add them to a large mixing bowl.
Peel and dice the boiled eggs into small pieces and add them to the bowl.
Dice the pickles and apple into similar-sized cubes and add them to the mix.
If using canned green peas, drain, rinse, and add them to the salad. If using fresh green peas, blanch them in boiling water for 2-3 minutes, then cool before adding.
In a small bowl, combine mayonnaise, mustard, salt, and black pepper. Mix well to create the dressing.
Pour the dressing over the diced vegetables and gently stir to combine all ingredients evenly. Adjust seasoning to taste with additional salt and pepper, if needed.
Cover the salad and refrigerate for at least 1-2 hours before serving to allow the flavors to meld together.
Serve chilled as a side dish or with crusty bread for a complete meal.
Nutrition Facts
Calories |
3355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.1 g | 251% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 979 mg | 326% | |
| Sodium | 5306 mg | 231% | |
| Total Carbohydrate | 350.1 g | 127% | |
| Dietary Fiber | 51.7 g | 185% | |
| Total Sugars | 63.0 g | ||
| Protein | 67.1 g | 134% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 543 mg | 42% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 7385 mg | 157% | |
*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.
