Classic Polish Sałatka Jarzynowa (Vegetable Salad)

Why You’ll Love This Recipe

• Classic Polish holiday comfort: creamy, tangy, and full of texture.
• Balanced flavors: briny pickles, sweet carrots and peas, rich eggs, and a bright mustard-mayo dressing.
• Make-ahead friendly: tastes even better after a chill in the fridge.
• Budget-conscious and flexible: pantry staples, easy swaps, and great for crowds.

Grocery List

• Produce: Waxy potatoes, carrots, fresh dill or parsley (optional), small apple (optional), celeriac or parsnip (optional)
• Dairy/Eggs: Eggs, sour cream or plain Greek yogurt
• Pantry: Frozen peas, dill pickles, mayonnaise, Polish mustard, salt, black pepper

Full Ingredients

Salad Base

• 700 g waxy potatoes (about 5 medium), scrubbed
• 300 g carrots (about 3 medium), scrubbed
• 150 g frozen peas (1 cup)
• 4 medium dill pickles (200 g), drained well
• 5 large eggs

Creamy Dressing

• 3/4 cup (180 g) mayonnaise
• 2 tbsp (30 g) sour cream or plain Greek yogurt
• 2 tsp (10 g) Polish mustard (sarepska or mild)
• 2 tbsp (30 ml) pickle brine (from the jar)
• 3/4 tsp fine sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1/2 tsp sugar (optional, rounds out the tang)

Optional, Traditional Add-Ins

• 1 small apple (about 120 g), peeled and finely diced
• 100 g celeriac (celery root), peeled and diced 6–7 mm; simmer 8–10 minutes until just tender
• 1 small parsley root or parsnip, peeled and diced; simmer 8–10 minutes
• 2 tbsp very finely minced white or yellow onion (mellow by soaking 5 minutes in cold water or pickle brine, then drain well)
• 2 tbsp chopped fresh dill or flat-leaf parsley

Step-by-Step Instructions

Step 1: Cook the potatoes and carrots

Place the scrubbed potatoes and carrots in a large pot, cover with cold water by about 2 cm, and add 1 tablespoon (17 g) salt. Bring to a boil, then reduce to a gentle simmer at about 93–96°C. Cook the carrots until just tender, 10–12 minutes, and remove with tongs. Continue simmering the potatoes until a knife slides in with slight resistance, 18–22 minutes. Drain and let cool until easy to handle, 15–20 minutes. Peel while warm (skins will slip off easily) and set aside to cool completely.

Step 2: Hard-boil the eggs

Place the eggs in a saucepan, cover with cold water by 2–3 cm, and bring to a boil over medium-high heat. Lower to a gentle simmer (about 95°C) and cook for 10 minutes. Transfer to an ice bath and chill 10 minutes, then peel and pat dry.

Step 3: Blanch the peas

Bring a small pot of salted water to a boil. Add the peas and cook for 60–90 seconds, just until bright green and tender. Drain and immediately chill in ice water. Drain again and pat dry thoroughly so the salad stays creamy, not watery.

Step 4: Dice all the components

Dice the cooled potatoes and carrots into neat 6–7 mm cubes. Dice the pickles the same size; place them in a fine sieve and press gently to remove excess brine. Dice the eggs into 6–7 mm pieces. Keep everything as uniform as possible for the best texture.

Step 5: Make the dressing

In a large mixing bowl, whisk together the mayonnaise, sour cream (or yogurt), Polish mustard, pickle brine, salt, pepper, and sugar (if using). Taste; the dressing should be savory, lightly tangy, and well-seasoned. Adjust with a pinch more salt or brine to taste.

Step 6: Combine and season

Add the diced potatoes, carrots, eggs, pickles, and peas to the bowl with the dressing. Add the chopped dill or parsley, if using. Using a broad spatula, fold gently until everything is evenly coated, taking care not to mash the potatoes. Taste and fine-tune with more salt, pepper, or a splash of brine as needed.

Step 7: Chill and serve

Transfer to a serving bowl, press a piece of parchment or plastic wrap directly on the surface, and cover. Chill at 4°C for at least 2 hours (and up to 24 hours) to let the flavors meld. Garnish with extra herbs, a few pickle coins, and optional egg wedges. Serve well-chilled.

Pro Tips

• Use waxy potatoes (Yukon Gold or similar) so the cubes hold their shape instead of crumbling.
• Cook the vegetables whole and peel after—this keeps them less watery and more flavorful.
• Keep the dice small and uniform (6–7 mm) for that classic Polish texture and perfect bite.
• Drain and pat dry pickles and peas thoroughly so the dressing stays creamy, not thin.
• Taste again after chilling. Flavors mellow in the fridge; a pinch of salt or splash of brine right before serving often brightens everything.

Variations

• Classic Market Style: Fold in diced apple and gently cooked celeriac or parsley root for old-school flair.
• Lighter Dressing: Use half mayonnaise and half Greek yogurt; add a squeeze of lemon for extra brightness.
• Vegan Twist: Use vegan mayonnaise and omit eggs; add 1 cup cooked chickpeas for protein and texture.

Storage & Make-Ahead

Refrigerate in an airtight container for up to 4 days. The flavor improves after a few hours, so it is ideal to make the day before serving. Do not freeze (the texture becomes watery and mealy). For best presentation, fold in fresh herbs just before serving.

Nutrition (per serving)

Approximate values for 1 of 8 servings: 300–310 calories; 21 g fat; 23 g carbohydrates; 7 g protein; 2–3 g fiber; ~700–800 mg sodium. Values will vary based on brand of mayonnaise, pickles, and added salt.