Introduction

There are a few dishes in Poland that instantly signal a celebration, and sałatka jarzynowa is right at the top of that list. No Christmas table feels complete without it, and Easter would feel strangely empty without a big bowl waiting in the fridge. It’s the kind of salad that quietly appears at every important moment — family gatherings, name days, birthdays, and all those special occasions where food is meant to be shared rather than rushed.

Every home has its own version, often passed down rather than written down. Some add more eggs, others swear by extra pickles, a touch of mustard, or a slightly lighter dressing. This is my approach — classic, balanced, and made the way I like it for the holidays, but flexible enough to adapt to your own table. It’s simple food, but deeply nostalgic, and somehow always tastes better the next day.

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What I like (and don’t like) in my Sałatka Jarzynowa

Sałatka jarzynowa is one of those dishes where everyone has an opinion, and I’m no different. Over the years I’ve learned what really works for my taste, and what I personally prefer to leave out – even if it’s considered “standard” in many Polish homes.

What I like in my salad:
I keep the base very classic: potatoes, carrots, parsley root, eggs, peas, pickles, and apple. The balance between creamy, slightly sour, and fresh is important to me. I always use a mix of mayonnaise and natural yoghurt – it keeps the salad rich but not heavy, especially when it’s sitting on the table for hours. Pickles and apple are non-negotiable; they bring crunch and acidity, without which the salad feels flat.

I also add just a tiny bit of mustard. Not enough to shout, just enough to wake everything up in the background.

What I’m careful with (or skip):
Celeriac can be lovely, but only in very small amounts. Even a little too much can completely dominate the salad, and suddenly all you taste is celery. I treat it as an accent, not a main player.

I don’t overload the salad with mayonnaise. Sałatka jarzynowa should be creamy, yes, but still clearly taste like vegetables – not just a bowl of sauce.

Sałatka Jarzynowa (Polish Christmas Vegetable Salad) Recipe Card:

Polish sałatka jarzynowa in a glass bowl with potatoes, eggs, pickles, peas, carrots, and creamy mayo yoghurt dressing

Print Recipe

Sałatka Jarzynowa (Polish Christmas Vegetable Salad)

Classic Polish sałatka jarzynowa with potatoes, eggs, pickles, peas, and creamy mayo-yoghurt dressing. A must-have for Christmas and Easter.

Prep Time25

Cook Time30

Total Time55

Servings: people

Calories: 230kcal

Author: Chef Lukasz

Ingredients:

350 g Potatoes - about 3 medium
450 g Carrots - about 4 large, or more smaller
200 g Parsley root - about 2 thinner roots
1 Piece celeriac - egg-sized, use sparingly as it can overpower the salad
200 g Fermented pickles - (ogórki kiszone) about 4 large
50 g Leek - white part or 1 small onion
1 Small apple - firm, juicy, slightly tart
400 g Canned peas - drained (1 can)
4 Medium eggs - up to 10 if you want it more eggy

Dressing & Seasoning

4 tbsp Mayonnaise
4 tbsp Natural yoghurt
1/2 tsp Mustard - (I use Sarepska Polish Mustard) just a tiny amount for gentle sharpness
1/2 tsp Salt - then to taste
1/4 tsp Black pepper - then to taste

Instructions:

Give your veg a good wash: potatoes, carrots, parsley root, and the bit of celeriac (if using). I cook them in their skins so they don’t drink water and go bland.
Pop them into a pot, cover with water, add a pinch of salt if you like, and simmer until just tender. You want a knife to go in easily, but the veg should still hold their shape (usually up to 30 minutes, depending on size).
Drain straight away and let everything cool enough to handle. Peel, then dice into small, even cubes.
At the same time, boil the eggs: start them in cold water, bring to a boil, then cook about 9 minutes for hard-boiled. Cool quickly in cold water, peel, and dice.
If you’re using leek, finely chop the white part (about 50 g). Put it in a sieve over the sink and pour boiling water over it from the kettle. This softens that raw bite without cooking it into mush. If you prefer onion, just finely chop a small one instead (or skip leek/onion completely).
Peel the pickles thinly, trim the ends, and dice them small.
Peel the apple, remove the core, and dice to match the pickle size. This is what keeps the salad lively and not just “mayo and beige.”
Tip everything into a big bowl: cooked veg, eggs, pickles, apple, leek/onion, and well-drained peas.
Add mayo + yoghurt, then a tiny bit of mustard (start small – you can always add more). Mix gently but properly, scraping from the bottom so the dressing coats everything.
Add salt and pepper, mix, then taste. Potatoes love to “steal” seasoning, so don’t be surprised if it needs a little more. Add in small pinches, tasting each time.
If you’ve got time, chill the salad for 1–2 hours before serving. The flavour settles, the potatoes absorb the dressing, and it tastes more “Christmas table” than “just mixed.” Smacznego!

Nutrition:

Few words from Chef

Sałatka jarzynowa is one of those dishes that never needs an excuse, it belongs on festive tables, at family celebrations, and often just because you feel like making it. Use good ingredients, adjust it to your taste, and don’t rush it. Like most traditional dishes, it’s even better the next day 🙂