Polish Vegetable Salad Recipe

Polish Vegetable Salad Recipe [Salatka Jarzynowa]

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Salatka Jarzynowa is a flagship Polish vegetable salad that is popular globally and everyone has a different way of making it. The mouth-watering salad is very close to the Russian salad. It’s known by different names like Polish potato salad or Jarzynowa Salad.

These days, the salad is called Potato Salad, Trash Salad, or Vegetable Salad. It is popular among vegans as well because with a few changes you can make it a 100% vegan salad.

The salad contains different vegetables and fruits such as apple, onion, celery, carrots, peas, and green onion. Hard-boiled eggs make the salad tastier, not to mention diced pickles.

This is a common side dish that you find in almost all Polish restaurants. The salad is rich and fatty with mayo and sour cream. You can either keep it all veggie salad, or add the meaty component by adding boiled shredded chicken, or ham.

polish-veggie-salad

Authentic Polish Vegetable Salad Recipe [Salatka Jarzynowa]

                    ⏱ Prep Time: 20 minutes | 🔥 Cook Time: 10 minutes | 🍽 Serving: 8-10

Ingredients

  • 3 carrots
  • 3 eggs
  • 3 medium potatoes
  • 1 stick of celery
  • 1 apple
  • 1/2 onion
  • 4-5 pickles
  • 1/2 cup chopped green onion
  • 3/4 cup of raw frozen peas
  • 1/2 cup mayo
  • 3 tbsp sour cream
  • Salt & pepper for taste
  • Fresh parsley for garnishing
  • 1 tbsp fresh dill for garnishing
  • 1/2 cup of sweet corn (additional)

Ingredients

  1. Boil potatoes until tender. Once the potatoes are boiled, peel and cut them into small squares.
  2. Boil eggs in salted water. We need hard-boiled eggs for this recipe. Cut the eggs into small squares.
  3. Dice the carrot into small square pieces and boil in water until tender.
  4. Boil peas in salted water. Make sure they are not mushy and just cooked.
  5. Keep the boiled ingredients aside and let them cool.
  6. In a large mixing bowl, add diced celery, green onion, onion, apple, and pickles. Once the boiled ingredients and mix together.
  7. Add herbs, salt, pepper, and mayo. Combine well. Add sour cream and gently fold. Make sure the potatoes or egg is not getting crushed.
  8. If the salad is too dry, add more mayo or fresh cream if it’s available. Mix well and transfer it into a serving dish.

Polish Vegetable Salad

Notes

  • Refrigerate for 2-3 hours before serving.
  • This recipe is easily customizable so you can skip an ingredient if it’s not available.
  • If you want a zesty kick to the salad, feel free to add 1 tsp of lemon juice.
  • You can even use potatoes without peeling their skin, whatever you prefer.
  • Although this polish vegetable salad is vegan, you can make it meaty by adding shredded chicken, ham, or salami.
  • If you want a 100% vegan salad, skip the egg, and replace mayo with soy-milk-based vegan mayo or any vegan alternative.
  • This salad can be stored in the refrigerator in an airtight container for up to 2 days.
  • If you want a less fattening salad, replace mayo with flavorless yogurt, and it yields the same consistency.

What to Serve with Polish Vegetable Salad 

Here are some dishes that you can serve with this creamy salad:

Emily is a tech and entertainment writer who loves the art of writing for research-based articles in different niches. As she translates her thoughts into words, they inspire others to do so too!

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