Sałatka jarzynowa (Polish vegetable salad) — make-ahead

Name: Sałatka jarzynowa (Polish vegetable salad) — make-ahead
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 8 servings
Cuisine: Polish
Ingredients: 500 g waxy potatoes (Yukon Gold or similar); 200 g carrots; 150 g frozen peas; 120 g dill pickles; 150 g apple; 100 g small yellow onion; 3 piece large eggs; 200 g mayonnaise; 1 tbsp Dijon mustard; 1 tbsp apple cider vinegar; 1 tsp granulated sugar; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 tbsp fresh dill; 1 tbsp water; Use plant-based mayonnaise and omit eggs

A classic Polish mixed vegetable salad bound with mayonnaise and mustard. It keeps very well in the fridge and tastes better after a day, so it’s ideal for batch-cooking lunches and sides for the week.

50 min

start to finish

25 min

hands on

Easy

difficulty

servings

8 servings

Ingredients

Vegan option

Use plant-based mayonnaise and omit eggsquantities otherwise remain the same(optional)

Contains egg. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Roughly, per serving

300 kcal5g protein20g carbs21g fat

An estimate, not a lab analysis.

Method

Put the diced potatoes and carrots in a large pot and cover with cold water by 1 inch; add 1/2 teaspoon salt.
Bring the pot to a gentle boil, reduce to a simmer and cook until the potatoes and carrots are tender when pierced with a knife, about 12–15 minutes.
Start in cold water so the pieces cook evenly.
Three minutes before the vegetables are done, add the frozen peas to the pot, return to a simmer and cook 3 minutes.
Meanwhile, place the eggs in a small saucepan, cover with cold water, bring to a gentle boil and simmer for 10 minutes for firm yolks; then drain and cool in cold water.
Drain the vegetables in a colander and spread them on a tray or sheet pan to cool for about 10 minutes so they stop steaming.
While vegetables cool, peel the eggs and chop them into roughly 1/4-inch pieces.
Place the cooled potatoes, carrots and peas in a large mixing bowl.
Add the diced pickles, apple, chopped onion and chopped eggs to the bowl.
In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, remaining 1/2 teaspoon salt and black pepper; add 1 tablespoon water only if the dressing seems too thick.
Pour the dressing over the vegetables and gently fold until evenly coated; fold in the chopped dill if using.
Taste and adjust seasoning with more salt, pepper or a splash more vinegar if needed.
Cover the salad and chill in the refrigerator for at least 2 hours to let flavors meld before serving.
The salad tastes better after a day, when flavors have had time to marry.
Before serving, stir gently and adjust seasoning once more; serve cold.

Worth knowing

Store in an airtight container in the refrigerator for up to 5 days; stir before each serving.
If you prefer firmer vegetables, cut potatoes and carrots slightly larger or shorten the simmer time.
For a lighter salad, swap half the mayonnaise for plain full-fat yogurt (changes nutrition and adds dairy).
Make it vegan by using plant-based mayonnaise and omitting eggs; add 1–2 tablespoons chopped capers or blanched green beans for bite.

Make it yours

Cooking without dairy, without an oven, for someone who won't touch chilli, or for six instead of four? Have the recipe rewritten around it — quantities, steps and all.

VegetarianMeal prepBudget

More Polish cooking

An original Restaurant Pro recipe — our own composition in the idiom of Polish cooking, not any restaurant's recipe. Written to be vegetarian as listed.