Easy Polish vegetable salad is a fantastic cold-starter that features delicious and healthy ingredients. There are hundreds of different recipes for the same salad. A lot of people add their choice of ingredients to it to customize the taste to their needs. This specific vegetable salad was made in my home when I was growing up, so it is a family recipe held for generations.
What is Polish vegetable salad?
Polish vegetable salad (Sałatka jarzynowa) is a typical cold-starter salad served during a lot of different events/holidays like weddings, Easter, Christmas, New Year’s Eve and much more. This famous Polish vegetable salad is very close to Russian/Ukrainian Olivier salad.
Ingredients for Polish Vegetable Salad
4 Carrots
1 Parsnip
2 Potatoes
1 Leek
4 Sour pickles
2 Hard-boiled eggs
1 Apple
1 can of Sweet peas
1 can of Sweet corn
4 tbsp Mayonnaise
Salt and pepper
How to make polish vegetable salad?
The steps are fairly easy, and the result is just fantastic. So we start with preparing the carrots, parsnip, and potatoes. Peel the carrots and parsnip and cook until tender. I choose to cook potatoes in a separate pot as I would like to make sure I do not over cook them. It is easier to control how hard these vegetables come out, too mushy is not okay, under-cooked is obviously bad.
Dice carrots, parsnip, potatoes, sour pickles, eggs and apples into small cubes, then add sweet corn and green peas.
Chop the white part of a leek, and mix everything well.
Add mayonnaise, freshly ground pepper and salt. Garnish with pickle and parsley! This salad taste best when served cold.
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Easy Polish Vegetable Salad
Ingredients
- 4 large Carrots Diced
- 4 small Sour pickles Diced
- 2 Eggs Diced
- 1 large Parsnip
- 1 Apple Diced
- 1 can Sweet peas
- 8 oz Sweet corn
- 1 Leek White part
- 4 tbsp Mayonnaise
- 1 tbsp Salt
- 1 tbsp Black pepper
Instructions
- Wash and peel carrots, parsnip, and potatoes. Transfer to a medium pot and cook until tender. At the same time boil eggs until hard. Dice all ingredients. Remember do not overcook the vegetables. I suggest boiling the potatoes in a separate pot.
- Cut the dark green part of the leeks off. Dice only the white part of the leek into small strips. Next dice the sour pickles, and apple.
- Rinse sweet peas and corn under cool water and transfer both into a large bowl. Combine all ingredients in a large bowl, and mix well.
- Add mayonnaise, freshly ground pepper and salt. Garnish with a few pickle slices and parsley. Serve cold!