Best 6 Polish Vegetable Potato Salad Recipes

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**Polish Vegetable and Potato Salad: A Delightful Medley of Flavors**

Immerse yourself in the vibrant culinary traditions of Poland with this delectable Vegetable and Potato Salad. This classic dish showcases a harmonious blend of fresh vegetables, tender potatoes, and a tangy dressing that tantalizes the taste buds. Discover the culinary artistry behind this beloved salad, as we unveil the secrets to crafting a dish that is both visually appealing and bursting with flavor. From the perfect balance of textures to the symphony of colors, this recipe promises a culinary journey that will leave you craving for more. Whether you're a seasoned cook or a novice in the kitchen, prepare to be captivated by the simplicity and elegance of this Polish masterpiece. Embark on this culinary adventure and experience the true essence of Polish cuisine, one bite at a time.

**Recipes Included:**

1. **Classic Polish Vegetable and Potato Salad:** This traditional recipe embodies the authentic flavors of Poland. Perfectly cooked vegetables, tender potatoes, and a zesty dressing come together to create a salad that is both refreshing and satisfying.

2. **Vegan Polish Vegetable and Potato Salad:** Cater to your vegan preferences without compromising on taste. This recipe ingeniously replaces traditional mayonnaise with a creamy and flavorful vegan dressing, ensuring that everyone can indulge in the goodness of this classic salad.

3. **Mayo-Free Polish Vegetable and Potato Salad:** If you prefer to avoid mayonnaise, this recipe provides a delightful alternative. A tangy mustard-based dressing adds a piquant twist to the salad, creating a symphony of flavors that will leave you wanting more.

4. **German Potato Salad with Bacon:** Embark on a culinary journey to Germany with this delectable potato salad. Featuring crispy bacon, tender potatoes, and a tangy dressing, this salad is a testament to the culinary prowess of German cuisine.

5. **Italian Potato Salad:** Experience the vibrant flavors of Italy with this flavorful potato salad. Sun-dried tomatoes, fresh herbs, and a zesty dressing infuse this dish with a Mediterranean charm that will transport your taste buds to the heart of Italy.

6. **American Potato Salad:** Discover the classic American take on potato salad. This recipe features a creamy mayonnaise-based dressing, tender potatoes, and a hint of mustard, creating a salad that is both comforting and nostalgic.

Here are our top 6 tried and tested recipes!

POLISH VEGETABLE SALAD



Polish Vegetable Salad image

This is a great side to go along with a burger or any meat at your next cookout. The carrots and apple add a nice crunch. I used dill pickles and loved the distinct dill taste. The sour cream and mayo make this vegetable salad recipe super creamy!

Provided by Lisa Pekala

Categories     Vegetable Appetizers

Time 40m

Number Of Ingredients 14

8 small potatoes, cooked and sliced into very small pieces or you can use 2 cans cooked potatoes
1 can(s) peas, drained
1 can(s) carrots, drained and sliced into small pieces
1/2 c mayonnaise
2 tsp lemon juice
1 tsp salt
1/2 tsp pepper
1/4 tsp paprika
1 stalk(s) celery, cut up into very small pieces
1 apple, any kind, peeled and cored, chopped into small pieces
2-3 pickles, chopped into very small piecees
2-3 Tbsp sour cream
1 tsp mustard
3 Tbsp fresh dill

Steps:

  • 1. Peel and cook potatoes, unless you are using canned. Place very small potato pieces into a large mixing bowl.
  • 2. Add peas, carrots, mayonnaise, lemon juice, salt, pepper, celery, apple, pickles, sour cream, dill, and mustard.
  • 3. Mix well. Sprinkle paprika on top of finished salad for presentation.
  • 4. *You may want to take away or add some ingredients to your liking. I typically have to add more mayonnaise to make it a bit creamier. Enjoy!

POLISH POTATO SALAD



Polish Potato Salad image

When my in-laws from Poland visited, I made this dish for them, knowing their fondness for sausage and potatoes. They liked it enough to request the recipe, and I gained the reputation of a good cook. -Odette Dallaire, Los Alamos, New Mexico

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4-6 servings.

Number Of Ingredients 14

8 to 10 small red potatoes
2 uncooked bratwurst links
1 fresh kielbasa or Polish sausage link
2 tablespoons butter
5 teaspoons sugar
4 teaspoons all-purpose flour
1 teaspoon salt
1 teaspoon ground mustard
1/2 teaspoon celery seed
3/4 cup chicken broth
1/3 cup white wine vinegar
1 small red onion, sliced
1/2 cup sliced celery
1/4 cup minced fresh parsley

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender but firm. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink. Remove and cut into 1/4-in. slices; set aside. , In the same skillet, combine the sugar, flour, salt, mustard and celery seed. Cook and stir over medium heat in butter until mixture is hot and bubbly. Gradually add broth and vinegar; bring to a boil. Cook and stir until thickened. Stir in the onion, celery, parsley, and sausage. , Drain potatoes; peel and slice into skillet. Gently stir into sausage mixture. Heat through.

Nutrition Facts :

POLISH VEGETABLE SALAD (SALATKA JARZYNOWA )



Polish Vegetable Salad (Salatka Jarzynowa ) image

Delicious, creamy, traditional Polish vegetable salad. Some delis do make and sell it; the recipe varies from deli to deli, from household to household. Some like it crunchier, some like it with more of "this" or none of "that". This is a staple for the Polish Easter breakfast table. It tastes especially good on a plate with...

Provided by Monica H

Categories     Salads

Time 1h

Number Of Ingredients 11

4 carrots, boiled, drained and cubed
2 can(s) peas
4 potatoes, boiled, drained and cubed
1 medium-sized yellow onion, chopped
4 hard boiled eggs, cubed
2 pickles, cubed
1 apple, cubed (whatever kind you like - the more sour, the more prominent, like granny smith)
2 c mayonnaise (about 2 cups, depending how creamy you like it)
1 bunch parsley
1 bunch chives, chopped
salt and pepper to taste

Steps:

  • 1. Have a big mixing bowl ready... you will be needing it to combine all the ingredients.
  • 2. Boil carrots to medium-soft consistency. They should not be mushy, or they'll just mush up the whole dish and you'll get veggie mash instead of veggie salad. Drain, let cool, and chop into cubes, add to mixing bowl.
  • 3. At the same time, boil your potatoes. Drain and let cool, then carefully chop them into cubes. Very important to let them cool before you chop them, otherwise the chopping will just make them fall apart. Add to mixing bowl.
  • 4. Cube your eggs, onion (cube the onion into fine pieces... not too big), pickles, apple; add all to the bowl.
  • 5. Add can of peas to the bowl. (Of course, you can boil your own, fresh peas from the pod, too!)
  • 6. Chop up the parsley, add to bowl.
  • 7. Salt and pepper your bowl of yumminess, then carefully mix with a big spoon (so as to not mash the veggies). Add the mayo, then mix some more, carefully.
  • 8. Taste! Now you probably want more salt and pepper to to your taste (at this time, you also may decide you want more of a kick, so add more pickles / onions / apple), or you want it more savory (add more egg, maybe even a little garlic salt), maybe you want it more creamy, so add more mayo!
  • 9. When mixed well and you are happy with the flavor so far, sprinkle chopped chives on top, cover the bowl and refrigerate for at least 3 hours. When you are nice and hungry, take it out, eat it heartily with some good Polish bread (none of that fluffy white stuff for this dish), and some nice smoked ham or salmon, and you will have a great meal leaving you happy; guaraunteed!

SAłATKA JARZYNOWA: POLISH VEGETABLE SALAD



Sałatka Jarzynowa: Polish Vegetable Salad image

Sałatka jarzynowa (pron.: 'Sawatcah yazhenova') is a Polish-style Vegetable Salad. It has countless variations, but this classic version is essential at parties, festivities, and family gatherings.

Provided by Polonist

Categories     Polish Appetizers

Time 50m

Number Of Ingredients 14

3 medium potatoes (approx. 0.8 lb, 12 oz, 350 g), waxy-type
4 large carrots (approx. 1 lb, 450 g)
2-3 parsley roots (approx. 0.5 lb, 225 g); can replace with more celeriac or turnip
½ small celeriac/celery root (approx. 9 oz, 250 g); can replace with parsley root
4 eggs
½ medium onion (approx. 2 oz, 50-60 g); white or yellow
4 large full sour fermented pickles (approx. 7 oz, 200 g)
1 large apple (approx. 7 oz, 200 g); ideally tart
1 can green sweet peas (approx. 14-15 oz, 400-425 g)
7 tablespoons mayonnaise
7 tablespoons sour cream; can replace with more mayonnaise
1 tablespoon mustard; mild or yellow
½ teaspoon salt
¼ teaspoon black pepper, ground

Steps:

  • Wash all vegetables (potatoes, carrots, parsley roots and celeriac) thoroughly. Peel the celeriac, don't peel the rest.
  • If the vegetables are large, cut them in large chunks. Place all vegetables into a large cooking pot.
  • Pour in enough water to cover them all (stock would be even better!). Cover with a lid and set the heat on 'medium'.
  • Cook vegetables until tender, but still firm - we don't want them to fall apart in the salad. Usually, 30 minutes is enough, but that will depend on the thickness of your veggies. You can monitor them by 'poking' with a fork from time to time. Once they're cooked, strain and leave to cool.
  • As you wait, place eggs in the bottom of a saucepan. Fill the pan with cold water, just above the eggs.
  • Bring the water to a boil, then reduce the heat to a minimum and continue cooking for 9 minutes.
  • Remove the eggs from the pan and into a smaller bowl. Cover them with cold water and set them aside to cool.
  • Peel the onion, and dice it finely, then move into a small bowl.
  • Cover with boiling water and leave for 15 seconds.
  • Use a sieve to strain the water off. Move the onions into a large salad bowl.
  • Peel full sour pickles and cut off the ends. Dice them into small cubes.
  • Squeeze out the excess juices with your hands and move the cukes into the salad bowl.
  • Peel the apple and cut out the core. Slice just like the pickles. Add to the salad bowl.
  • Peel cooked vegetables and gently dice them into cubes (mine are roughly sized at 0.3''/8 mm per side). Add to bowl.
  • Peel the eggs, dice them as well. Add to bowl.
  • Open a can of green peas, get rid of the liquid. Pour the peas into the bowl.
  • Add in mayonnaise, sour cream, and mustard. Season with salt and pepper.
  • Gently stir to combine - try not to mash the vegetables.
  • If you have the time, refrigerate at least 30 minutes before serving.

Nutrition Facts : Calories 435 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 148 milligrams cholesterol, Fat 23 grams fat, Fiber 7 grams fiber, Protein 10 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 650 milligrams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat

POLISH VEGETABLE POTATO SALAD



Polish Vegetable Potato Salad image

Salatka kartoflana jarzynowa. I decided to have an impromptu cookout. I had some leftover potato salad, but there wasn't enough, so I used this recipe to expand my salad. My guests were totally awed!!! I was feeling a bit guilty about feeding them leftovers while they thought I must have cooked all day to make this spectacular salad. Prep time does not include chilling.

Provided by Lorac

Categories     Potato

Time 1h

Yield 10 serving(s)

Number Of Ingredients 12

4 cups cooked diced potatoes
2 (16 ounce) packages frozen mixed vegetables, cooked and drained
1 (16 ounce) package frozen peas, cooked and drained
3 large dill pickles, diced
1/2 cup chopped green onion
2 tablespoons chopped fresh dill
salt and pepper
3/4 cup mayonnaise
3/4 cup sour cream
2 tablespoons prepared mustard
2 hard-boiled eggs, chopped
radish, cut into flowers

Steps:

  • Mix the potatoes with the vegetables, pickles, onions and dill, season with salt and pepper.
  • Mix mayonnaise, sour cream and mustard and add to the salad.
  • Garnish and chill for 2 hours.

POLISH POTATO AND VEGGIE SALAD (SALATKA ZIEMNIACZANO-JARZYNOWA)



Polish Potato and Veggie Salad (Salatka Ziemniaczano-Jarzynowa) image

In Poland almost every household has their own recipe for salatka. This is my family's version (with the 'lower fat' tweaks by me.) This is a great make-ahead dish, as it tastes best the day after it's made, when all the flavors 'marry'. I hope you enjoy it. Smacznego!

Provided by Ewok610

Categories     Potato

Time 1h30m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 12

2 potatoes, medium-size, peeled and boiled
2 carrots, peeled and boiled
3 eggs, hard boiled
1/2 apple, peeled
2 dill pickles (from a brine, not from vinegar)
1 1/2 cups frozen green peas, defrosted
1/4 cup low-fat mayonnaise (I use Hellmann's 1/2 the fat mayo, made with Olive Oil)
1 tablespoon prepared mustard
2 tablespoons low-fat sour cream
1/2 teaspoon ground nutmeg
salt and pepper
1/4 cup green onion (to garnish)

Steps:

  • Dice the potatoes, carrots, eggs, apple and pickles; mix gently in a large bowl.
  • Add the green peas to the bowl.
  • Add nutmeg and salt and pepper to taste.
  • In a smaller bowl combine mayonnaise, sour cream and mustard. Add to vegetables.
  • Mix all together thoroughly but gently (so it doesn't turn to mush). Adjust seasoning to taste. Garnish with chopped green onion.
  • Note: Sometimes, if the taste is a little too bland (depending how sweet or sour the apple is), you could add a teaspoon of lemon juice to the salad.

Nutrition Facts : Calories 257.3, Fat 5.4, SaturatedFat 1.9, Cholesterol 142.4, Sodium 520.5, Carbohydrate 40.6, Fiber 9, Sugar 10.5, Protein 13.2

Tips:

  • To save time, use a mandoline to slice the vegetables and potatoes.
  • If you don't have a mandoline, use a sharp knife to thinly slice the vegetables and potatoes.
  • Be sure to rinse the vegetables and potatoes thoroughly before slicing them.
  • If you want a more flavorful salad, you can add a tablespoon of Dijon mustard or horseradish to the dressing.
  • You can also add some chopped fresh herbs, such as dill or parsley, to the salad for a pop of flavor.
  • Serve the salad immediately or chill it for later.

Conclusion:

This Polish vegetable and potato salad is a delicious and refreshing side dish that is perfect for summer gatherings. It is also a great way to use up leftover vegetables. The salad is easy to make and can be tailored to your own taste. So next time you are looking for a healthy and flavorful side dish, give this Polish vegetable and potato salad a try.

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