Best 4 Salatka Jarzynowa Recipes

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Salatka Jarzynowa, also known as Polish vegetable salad, is a classic dish that is often served during special occasions and holidays in Poland. This versatile salad is made with a variety of cooked vegetables, such as potatoes, carrots, celery, and peas, which are diced and mixed together with mayonnaise, mustard, and other seasonings. Some variations of the salad also include hard-boiled eggs, dill pickles, or ham. Salatka Jarzynowa is a delicious and colorful dish that is sure to be a hit at your next gathering.

In this article, we will provide you with three different recipes for Salatka Jarzynowa, each with its own unique twist. The first recipe is a classic version of the salad, made with all of the traditional ingredients. The second recipe is a lighter version of the salad, made with Greek yogurt instead of mayonnaise. And the third recipe is a vegan version of the salad, made with plant-based mayonnaise and no eggs. No matter which recipe you choose, you are sure to enjoy this delicious and festive Polish salad.

Here are our top 4 tried and tested recipes!

SALATKA JARZYNOWA - TRADITIONAL POLISH SALAD RECIPE



Salatka Jarzynowa - Traditional Polish Salad Recipe image

This authentic Polish vegetable salad called Jarzynowa Salad is made in every Polish household for celebrations and Christmas. It's really easy to make at home!

Provided by Karolina Klesta

Categories     Side dishes

Time 50m

Number Of Ingredients 11

3 potatoes
2 parsley roots
4 carrots
1 celery root
1 onion or white part of the leek
4 big fermented cucumbers (ogorek kiszony)
1 can of the sweet peas
1 apple (optional)
6 boiled eggs
10 tablespoons of mayonnaise
Salt and pepper

Steps:

  • Peel celery root, carrot, potatoes, and parsley roots.
  • Boil them until they are soft.
  • Boil the eggs.
  • Chop finely all the ingredients.
  • Add mayonnaise.
  • Season the Polish salad with salt and pepper.
  • Put the Polish salad to the fridge and eat when it's cold.

Nutrition Facts : Calories 242 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 118 milligrams cholesterol, Fat 14 grams fat, Fiber 4 grams fiber, Protein 7 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 184 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

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 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:

  • For the best flavor, use fresh, high-quality vegetables.
  • Dice the vegetables into small, even pieces so they cook evenly.
  • Don't overcook the vegetables. They should be tender but still have a little bit of crunch.
  • Use a good quality mayonnaise. A homemade mayonnaise will give the salad the best flavor.
  • Season the salad to taste with salt, pepper, and other spices.
  • Chill the salad for at least 30 minutes before serving. This will allow the flavors to meld together.
  • Garnish the salad with fresh herbs, such as parsley or dill.

Conclusion:

Salatka jarzynowa is a delicious and versatile dish that can be served as an appetizer, side dish, or main course. It is a great way to use up leftover vegetables and is a perfect dish for potlucks and parties. With its creamy, tangy dressing and flavorful vegetables, salatka jarzynowa is sure to be a hit with everyone who tries it.

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