Monica H Recipe

Polish Vegetable Salad (Salatka Jarzynowa )

By Monica H MonisiaH

Recipe Rating:
 2 Ratings
Prep Time:
Cooking Method:
No-Cook or Other

Monica's Story

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 some polish bread and smoked ham.

This is my mother's recipe. It is a traditional, sentimental dish we all look forward to. From my home to yours... I hope you enjoy it!

(If Alton Brown were Polish, this would surely make his "good eats" list!)


carrots, boiled, drained and cubed
2 can(s)
potatoes, boiled, drained and cubed
medium-sized yellow onion, chopped
hard boiled eggs, cubed
pickles, cubed
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
1 bunch
chives, chopped
salt and pepper to taste

Directions Step-By-Step

Have a big mixing bowl ready... you will be needing it to combine all the ingredients.
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.
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.
Cube your eggs, onion (cube the onion into fine pieces... not too big), pickles, apple; add all to the bowl.
Add can of peas to the bowl. (Of course, you can boil your own, fresh peas from the pod, too!)
Chop up the parsley, add to bowl.
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.
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!
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!

About this Recipe

  • Comments

  • 1-5 of 15
  • user
    Monica H MonisiaH - Apr 18, 2011
    Monica Hossa [MonisiaHossa] has shared this recipe with discussion groups:
    Polish Recipes & Traditions
  • user
    Pavla Thatcher CzechCook - Apr 18, 2011
    Sound delicious! I am originally Czech and in our family the recipe is very similar - only we let the onions boil over in a bit of water and white vinegar to get the sting out...
  • user
    Cindy Bodnar Sindrah - Apr 18, 2011
    Sounds delicious, Monica! What kind of pickles do you use? I am saving this one! Thanks for posting! I am sure I will love it! I've never met a Polish food that I didn't like!
  • user
    Monica H MonisiaH - Apr 18, 2011
    Hi, Pavla! That sounds like an awesome tip. I didn't know that you can take out the "sting" in onions! I will definitely use that method because I don't like the onion "kick", but I like the flavor... Oh, and yes, Czech, Hungarian, Slovak... all have such simlar cuisines. Not long ago the borders of all our countries were shifting here and there, and customs and traditions were spreading everywhere; very interesting thought!
  • user
    Monica H MonisiaH - Apr 18, 2011
    Hi, Cindy! Nice to hear you will try this salad! My mom uses polish pickles from the brand Cacovia; those are a sweet-pickled taste (almost like a valasic brand taste, but not THAT sweet); personally I like the more tart pickle, like a claussen, and I don't like it chopped up big, but very fine... almost to a relish consistency. OH; and I like to add extra eggs... makes the salad taste almost deviled-egg-ish! I hope you enjoy; let me know how it turns out!