Sałatka Jarzynowa

Name: Sałatka Jarzynowa
Prep time: 1 h 35 min
Cook time: 40 min
Total time: 2 h 15 min
Cuisine: Polish
Ingredients: 600 g Potato, whole; 350 g Carrot, whole; 150 g Parsnip, whole; 200 g Celery root, whole; 250 g Pickled cucumber, finely diced; 80 g Leek, finely diced; 160 g Apple, peeled and diced; 240 g Canned pea, drained; 5 Egg, hard-boiled and peeled; 220 g Mayonnaise; 80 g Natural yogurt; 2 tsp Salt; 1 tsp Black pepper, ground; 1 as needed Water

Sałatka Jarzynowa · ready in 2 h 15 min · 8 servings · 383 kcal per serving · easy · 14 ingredients

A classic Polish holiday and party salad, finely diced for the right texture and chilled so the creamy dressing settles into every cube.

Prep: 1 h 35 min
Cook: 40 min
Total: 2 h 15 min
Serves: 8
kcal: 383
Difficulty: easy

Polish Supper Vegetarian

A QiMeal recipe · Updated 3 October 2026

Ingredients · 8 servings

600 gPotato, whole
350 gCarrot, whole
150 gParsnip, whole
200 gCelery root, whole
250 gPickled cucumber, finely diced
80 gLeek, finely diced
160 gApple, peeled and diced
240 gCanned pea, drained
5Egg, hard-boiled and peeled
220 gMayonnaise
80 gNatural yogurt
2 tspSalt
1 tspBlack pepper, ground
1 as neededWater

Equipment

stovetop, refrigerator, large pot, saucepan, colander, knife, cutting board, mixing bowl, small bowl, spoon, cover, serving bowl

Instructions

Prepare Station
Gather the ingredients, measure them, and set out a large pot, saucepan, colander, knife, cutting board, mixing bowl, and spoon. · 10 min
What to look for: All ingredients are measured and the tools are within reach.
Boil Vegetables
Place whole potatoes, carrots, parsnip, and celery root in salted water; boil until tender, then drain and cool completely. · 35 min
What to look for: Vegetables are tender but not breaking, and their surfaces look dry after draining.
Cook Eggs
Cover the eggs with water, boil for 10 minutes, then cool, peel, and let them dry before cutting. · 12 min
What to look for: Eggs are fully set, peeled cleanly, and dry on the outside.
Dice Cooked Ingredients
Peel the cooked potatoes if needed, then dice all cooked vegetables and eggs into small, even cubes. · 20 min
What to look for: The cubes are uniform, separate, and small enough to mix evenly.
Dice Fresh Ingredients
Dice pickled cucumbers and leek finely, then peel and dice the apple to match the cooked vegetables. · 12 min
What to look for: The cucumber, leek, and apple pieces are fine and close in size to the vegetables.
Mix Dressing
Stir mayonnaise with natural yogurt, salt, and black pepper until smooth and balanced. · 5 min
What to look for: The dressing is creamy, smooth, and evenly speckled with pepper.
Fold Salad
Fold diced ingredients and drained peas with the dressing gently, then cover and chill for at least 60 minutes. · 1 h 5 min
What to look for: The salad is evenly coated, creamy, and still holds distinct cubes.
Serve Chilled
Serve the salad cold in a bowl, keeping the cubes intact and the surface lightly dressed. · 3 min
What to look for: The salad is cold, creamy, and neatly spoonable without excess dressing pooling.

Nutrition (per serving)

kcal	383
Protein	9 g
Carbohydrates	33 g
of which sugars	9 g
Fat	25 g
of which saturated	5 g
Fibre	7 g
Sodium	1321 mg

Nutri-ScoreB

Allergens

Contains: eggs, milk, celery

Ingredient substitutions

Potato

Parsnip: Use only if needed; the salad will be sweeter and less classic.

Carrot

Parsnip: Keeps the root-vegetable character but makes the salad paler and sweeter.

Parsnip

Carrot: A common root-vegetable adjustment that keeps the salad traditional.

Celery root

Parsnip: The aroma will be milder, but the root-vegetable texture remains close.

Pickled cucumber

Apple: Use only in a pinch; the salad loses much of its tangy pickle character.

Leek

Pickled cucumber: Adds crunch but increases acidity and changes the balance.