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
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 optionalDon'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.