Sałatka Jarzynowa (Polish Vegetable Salad)
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Sałatka Jarzynowa (Polish Vegetable Salad)
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 6 potato 600g, preferably uniformly-sized, medium
- 2 carrot 180g, large
- 2 parsley root 100g
- 1/4 celeriac 180g, medium
- 2 bay leaf
- 2 allspice berries optional
- 10 black peppercorns
- 5 egg large
- 5 cucumbers not dill pickles, medium/large, in brine
- 1/2 pea or 1 cup frozen peas, canned
- 1 leek
- 1 cup mayonnaise 200g
- 1 tablespoon Dijon mustard
- 1 - 1 1/2 tablespoons lemon juice optional, not traditional
- 2 apple sweet and crunchy such as Gala or Honeycrisp, medium
- salt
- black pepper
- chives to serve on top, chopped, or parsley
Instructions
- Cook the potatoes, carrots, parsley roots, and celeriac: do not peel the vegetables or cut them into smaller pieces. Add them to a large pot filled with cold salted water. Add bay leaves, allspice berries, and peppercorns. Bring to a boil then simmer for about 25-35 minutes or until the vegetables are soft but not overcooked (this is important). Check the vegetables after 25 minutes, if they can be pierced with a fork - take them out of the water and set aside to cool down. Some vegetables may be done sooner than others, if some vegetables are done take them out of the pot and cook the remaining vegetables a little bit longer. You can discard the remaining liquid or reserve the vegetable broth for another recipe.
- Boil the eggs: add the eggs to a pot with cold water, bring to a boil, and cook for 9 minutes. Drain, add cold water, peel, and cut into small dice.
- While the vegetables and eggs are cooking, prepare the remaining ingredients.
- Drain and rinse peas, measure out half of a can (reserve the remaining peas for another recipe).
- Chop the cucumbers into small dice.
- Cut off the green part of the leek, we will only need the white and light green part. Cut it in half lengthwise and rinse thoroughly. Chop into small pieces then place on a sieve and pour with boiling water for about 30-60 seconds.
- Make the dressing: whisk together mayo, mustard, and lemon juice (add a tablespoon first and add more after trying the salad, if using apples that are more on the sour side, you may need to omit lemon juice completely).
- Chop the apples into small dice.
- Once the boiled vegetables cooled down, peel them and chop them into small dice.
- Add all the ingredients and the dressing into a very large bowl. Season generously with salt and pepper. Stir together until well combined.
- Set aside for 1-2 hours for the flavors to meld together (1 hour on the counter is fine, if longer then put in the fridge and take out the fridge 30 minutes before serving).
- Sprinkle with finely chopped chives before serving.
- Enjoy!
Notes
- Calories = 1 serving (1/8 of the recipe). This is only an estimate!
Nutrition Information
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Calories
372kcal
(19%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 372 kcal
% Daily Value*
| Calories | 372kcal | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
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