Sałatka jarzynowa – Polish Vegetable Salad
The queen of salads, the ever best tasting Salatka Jarzynowa, Polish Vegetable Salad.
Have you heard of it? I can guess the answer, and that is ok. You are here now, checking out this blog post and I guarantee you will be making this Polish Vegetable Salad this week.
Why, well, this vegetable salad is really delicious and very easy to make. Simple ingredients, but they pair so well together creating this irresistible dish.
Why you will love this Polish Vegetable Salad recipe
Versatile – serve it with any dish, family gatherings, picnics, and holiday celebrations throughout Poland. Its adaptability makes it one of the most reliable Polish dishes for any occasion.
Celebration of seasonal vegetables – we Poles take pride in using fresh, locally sourced ingredients, and this salad is perfect for this. Showcase of what’s available.
Comfort – not a stew, not a soup but delicious, flavorful salad. Comforting and nostalgic for many Poles. Right after Pierogi and Paczki, this is the dish that reminds me of home, especially Sunday breakfast.
Simple – just a handful of ingredients, Salatka Jarzynowa is both wholesome and satisfying, making it a truly beloved staple in Polish households.
Ingredients, Variations and Substitutions
Potatoes – provide a hearty base for the salad, adding substance and texture. Consider using waxy potatoes like Yukon Gold or red potatoes, as they hold their shape well as you boil potatoes. If you prefer a lighter version, you can substitute sweet potatoes for a slightly sweeter flavor.
Carrots – add sweetness and vibrant color to the salad. Look for firm, brightly colored carrots without any signs of wilting. If you’re looking to mix things up, you can substitute colorful heirloom carrots for a visually stunning twist.
Parsnips – add a subtle sweetness and earthiness to the salad. They are similar in texture to carrots but offer a slightly different flavor profile. If parsnips are not available, you can substitute with additional carrots, turnips, celeriac or root vegetables like parsley roots/celery root for a similar texture.
Fermented cucumbers (ogorek kiszony) – these cucumbers add a tangy and slightly sour flavor to the salad, balancing the richness of the mayonnaise. If you can’t find fermented cucumbers, you can substitute with regular pickles or gherkins, though the flavor will be slightly different.
Frozen green peas – provide a pop of sweetness and vibrant green color to the salad. They’re a great source of protein and fiber. If you prefer fresh peas when they’re in season, you can blanch them briefly before adding them to the salad.
Boiled eggs – hard-boiled eggs add protein and creaminess to the salad. Make sure to cook them until they’re firm but still tender. If you’re looking for a plant-based alternative, you can omit the eggs or substitute with tofu or chickpeas for added protein.
Mayonnaise – the creamy base for the salad dressing, adding richness and flavor. If you’re watching your calorie intake, you can use a lighter mayonnaise or substitute with Greek yogurt for a tangier flavor.
Mustard – tangy kick to the dressing, balancing the richness of the mayonnaise. Use your favorite mustard variety, whether it’s Dijon, whole grain, or spicy brown mustard. Adjust the amount according to your taste preference.
Broth – it is used to cook the vegetables, infusing them with flavor. You can use vegetable broth for a vegetarian version or chicken broth for a richer flavor. If you don’t have broth on hand, you can use water with added seasoning, such as salt, pepper, bay leaves and allspice.
Salt and pepper – the basic seasonings enhance the flavors of the salad. Adjust the amount according to your taste preference, and consider using freshly ground black pepper for the best flavor.
Equipment you will need
- Large Pot – to cook the vegetables
- Colander or Strainer
- Knife and Cutting Board
- Mixing Bowl
- Spatula or Mixing Spoon
- Measuring Cups and Spoons
- Pot for Boiling Eggs
- Timer
Top Tips
Uniform Cutting – aim to cut the vegetables into uniform pieces for best results and more visually appealing salad.
Use low starch potatoes for best results and remember, peeling is optional.
Don’t overcook vegetables – be careful not to overcook the vegetables when boiling them in the broth. They should be tender but still firm to the bite.
Chill ingredients – make sure the cooked vegetables and boiled eggs are completely cooled before cutting and assembling the salad.
Adjust Seasoning – taste the salad as you go and adjust the seasoning accordingly. Add more pickles or mustard for a tangy forward flavor.
Add apples, drizzle of honey if you like the salad sweeter.
Plan ahead – let the salad rest in the fridge for a few hours. It tastes best chilled. This allows the flavors to meld together and enhances the overall taste of the salad.
Fresh ingredients – use fresh, high-quality ingredients whenever possible. Fresh vegetables and eggs will contribute to a better-tasting salad with vibrant colors and flavors.
Experiment with ingredients – customize the salad based on your preferences and what’s available. You can add other vegetables like celery root, bell peppers, or onions for extra crunch and flavor.
Step by step instructions
- Wash the potatoes, carrots, and parsnips. You can cut the veggies into smaller, uniform cubes or halves, you can also leave them whole.
- Add the diced potatoes, carrots, and parsnips to a large pot filled with broth or water.
- Bring the pot to boil, then reduce the heat to medium-low and simmer the vegetables until they are tender but still firm, usually about 10-15 minutes. Be careful not to overcook them.
- Once the vegetables are cooked, drain them using a colander or strainer and let them cool to room temperature.
- Slice and dice the fermented cucumbers (ogorek kiszony) into small pieces. Peeling is optional.
- If using frozen green peas, thaw them by running them under cold water or microwaving them briefly.
- Dice the cooled vegetables into uniform pieces, set aside.
- If not already boiled, place the eggs in a separate pot and cover them with water.
- Bring the water to a boil, then reduce the heat to low and simmer the eggs for about 10-12 minutes.
- Once boiled, drain the hot water and transfer the eggs to a bowl of cold water to cool.
- Once cooled, peel the eggs and chop them into small pieces.
- In a small bowl, whisk together the mayonnaise and mustard until smooth and well combined. Adjust the amount of mustard to your taste preference.
- In a large mixing bowl, combine the cooked and cooled vegetables, chopped fermented cucumbers, thawed green peas, and chopped boiled eggs.
- Combine the prepared dressing with the salad ingredients and gently toss until everything is evenly coated with the dressing.
- Season the vegetable salad with salt and pepper to taste. Remember to taste as you go and adjust the seasoning as needed.
- Cover the mixing bowl with plastic wrap or transfer the vegetable salad to a container with lid.
- Refrigerate the vegetable salad for at least an hour to allow the flavors to meld together and the salad to chill.
- Before serving, give the salad a final toss and adjust the seasoning if necessary.
- Serve chilled as a side dish or light meal, and enjoy the delicious flavors of Salatka Jarzynowa!
How to best enjoy this Salatka Jarzynowa
As a side dish to any breakfast, dinner, or supper.
For a delightful party platter, arrange a selection of sliced meats, cheeses, crackers, and a bowl of this veggie salad garnished with celery root ribbons and dill pickles, offering guests a tantalizing array of flavors and textures to enjoy.
On crusty bread or toast as an open faced sandwich. I like to add a slice of ham or turkey underneath the salad. Yum.
Use Salatka Jarzynowa as a filling for wraps. Add fresh lettuce or spinach for extra crunch and serve it cold for a refreshing lunch option.
As a picnic or potluck dish, Salatka Jarzynowa is perfect. This polish veggie salad travels well and can be made ahead of time, making it a convenient option for sharing with friends and family. If planning on traveling with it I recommend adding the dressing upon arriving to your destination.
Add lemon juice to enhance the flavors of the salad complementing the richness of the mayonnaise and mustard with its citrusy kick.
Add chop salami, ham or fried kielbasa for a hearty filling meal.
Serve it along potato pancakes, pierogis (or other dumplings) or kotlet schabowy (pork cutlet)
Add Salatka Jarzynowa into your summer barbecue spread as a refreshing and colorful addition alongside classic potato salad and grilled meats.
To add a hint of freshness and color, chop parsley finely and add it to the salad just before serving.
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Storage instructions for Salatka Jarzynowa
- Refrigerator Storage:
- Transfer any leftover salad to an airtight container.
- Store the salad in the refrigerator for up to 3-4 days.
- Make sure the salad is tightly covered to prevent it from absorbing other odors in the fridge.
- Freezer Storage:
- While Salatka Jarzynowa can be stored in the freezer, the texture may change slightly after thawing.
- If you need to freeze the salad, place it in a freezer-safe, airtight container, leaving some space at the top for expansion.
- Freeze for up to 1-2 months.
- Thaw the salad overnight in the refrigerator before serving.
- Avoid Freezing with Mayonnaise:
- If you’ve dressed the entire salad with mayonnaise, freezing may cause the dressing to separate and become watery when thawed.
- To avoid this, consider leaving the mayonnaise out and adding it fresh when serving.
- Mix Before Serving:
- Before serving leftover salad, give it a good stir to redistribute the dressing and flavors evenly.
- While Salatka Jarzynowa can be stored, it’s best enjoyed fresh when the flavors are at their peak.
Salatka Jarzynowa – Polish Vegetable Salad
Equipment
- Large pot for cooking veggies
- Colander or strainer
- Chef's knife and cutting board
- vegetable peeler
- mixing bowl
- spatula
- measuring cups and spoons
- Pot for boiling eggs
Ingredients
- 3 potatoes
- 3 carrots
- 1-2 parsnips
- 3 – 4 fermented cucumbers ogorek kiszony
- 1 cup frozen green peas
- 4 boiled eggs
- ½ – ¾ cup of mayonnaise
- 1 tbsp mustard
- 4 cups broth
- Salt and pepper
Instructions
- Wash the potatoes, carrots, and parsnips. You can cut the veggies into smaller, uniform cubes or halves, you can also leave them whole.
- Add the diced potatoes, carrots, and parsnips to a large pot filled with broth or water.
- Bring the pot to boil, then reduce the heat to medium-low and simmer the vegetables until they are tender but still firm, usually about 10-15 minutes. Be careful not to overcook them.
- Once the vegetables are cooked, drain them using a colander or strainer and let them cool to room temperature.
- Slice and dice the fermented cucumbers (ogorek kiszony) into small pieces. Peeling is optional.
- If using frozen green peas, thaw them by running them under cold water or microwaving them briefly.
- Dice the cooled vegetables into uniform pieces, set aside.
- If not already boiled, place the eggs in a separate pot and cover them with water.
- Bring the water to a boil, then reduce the heat to low and simmer the eggs for about 10-12 minutes.
- Once boiled, drain the hot water and transfer the eggs to a bowl of cold water to cool.
- Once cooled, peel the eggs and chop them into small pieces.
- In a small bowl, whisk together the mayonnaise and mustard until smooth and well combined. Adjust the amount of mustard to your taste preference.
- In a large mixing bowl, combine the cooked and cooled vegetables, chopped fermented cucumbers, thawed green peas, and chopped boiled eggs.
- Combine the prepared dressing with the salad ingredients and gently toss until everything is evenly coated with the dressing.
- Season the vegetable salad with salt and pepper to taste. Remember to taste as you go and adjust the seasoning as needed.
- Cover the mixing bowl with plastic wrap or transfer the vegetable salad to a container with lid.
- Refrigerate the vegetable salad for at least an hour to allow the flavors to meld together and the salad to chill.
- Before serving, give the salad a final toss and adjust the seasoning if necessary.
- Serve chilled as a side dish or light meal, and enjoy the delicious flavors of Salatka Jarzynowa!
Notes
Nutrition
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Conclusion
Salatka Jarzynowa is more than just a salad—it’s a beloved Polish tradition that brings together the vibrant flavors of seasonal vegetables with the creamy richness of mayonnaise and mustard. Whether enjoyed as a side dish, a light meal, or a refreshing snack, this polish salad is sure to delight your taste buds with its delicious flavors and wholesome ingredients. With its versatility and simplicity, Salatka Jarzynowa is perfect for any occasion, from family gatherings to picnics and potlucks. So why not give this classic Polish salad a try? Your taste buds will thank you!”
FAQ
Can I use fresh instead of frozen peas?
Yes, you can use fresh peas if they are in season. Simply blanch them in boiling water for a few minutes until they are tender, then drain and cool them before adding them to the salad.
Can I make this salad ahead of time?
Yes, you can make Salatka Jarzynowa ahead of time. In fact, it’s best to let the flavors meld together in the refrigerator for at least an hour before serving. It can be stored in the refrigerator for up to 3-4 days.
Can I use a different type of mayonnaise?
Yes, you can use any type of mayonnaise you prefer, whether it’s regular, light, or vegan. Just be sure to adjust the amount according to your taste preference.
Can I add other vegetables to the Polish Vegetable Salad (Salatka Jarzynowa)?
Yes, you can customize the vegetables in this salad based on your preferences and what’s available. Some popular additions include celery, bell peppers, onions, or even diced apples for extra crunch and flavor.
How can I prevent the salad from becoming watery?
To prevent the salad from becoming watery, make sure to drain the cooked vegetables well before adding them to the salad. You can also pat them dry with a clean kitchen towel if necessary.
Can I freeze this salad?
While vegetable salad sałatka jarzynowa can be frozen, the texture may change slightly after thawing, especially if it contains mayonnaise. Consider leaving the mayonnaise out and adding it fresh when serving if you plan to freeze the salad. Click HERE to read more about storage instructions.
What can I serve this salad with?
Salatka Jarzynowa pairs well with a wide range of main dishes, including grilled or smoked meats, roasted chicken, fish, pierogi, or potato pancakes. This polish salad can also be enjoyed on its own as a light meal or snack.
Can I make this salad without mayonnaise?
Yes, you can make a lighter version of this salad by substituting the mayonnaise with Greek yogurt or a combination of yogurt and sour cream. Adjust the amount according to your taste preference.
Can I make this salad vegan?
Yes, to make this salad vegan skip the eggs and replace the mayonnaise with soy-milk-based vegan mayo. Soy milk acts as an emulsifier and produces really rich mayo.
Can I make this salad vegetarian?
Yes, to make this salad vegetarian, skip the eggs and replace the mayonnaise with eggless soy-milk mayo.
Can I store leftover Salatka Jarzynowa in the refrigerator?
Yes, you can store leftover Polish vegetable salad sałatka jarzynowa in the refrigerator for up to 2 days. Transfer it to an airtight container before storing.
Can I make the Jarzynowa salad less fattening?
To make this Jarzynowa salad less fattening, replace half the mayo with a plain yogurt.
What is the difference between Russian salad and Stolichny salad?
The Stolichny Salad is Ivan Ivanov’s version of the Olivier salad or Russian salad. His version, the Stolichny salad, uses smoked or boiled chicken instead of the other meats used in the Russian salad.
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I hope you enjoy this Polish Vegetable Salad (Salatka Jarzynowa) recipe!
