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.
Servings: 8 people
Calories: 230kcal
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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:
Serving: 200g | Calories: 230kcal | Carbohydrates: 20g | Protein: 6g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 95mg | Sodium: 420mg | Potassium: 480mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4500IU | Vitamin C: 12mg | Calcium: 80mg | Iron: 1.6mg
