Polish Vegetable Salad

Traditional Polish Salad

Traditional Polish Salad

In Poland this is a very traditional salad that is served on birthdays, Christmas, Easter, pretty much every gathering of friends and family.  Known in Polish as sałatka jarzynowa it is essentially a “must have” component of these gatherings – as is having pickled herrings! :)   For this recipe I’ll typically usually use any leftover already cooked vegetables, for this blog entry a few days earlier I had made chicken noodle soup and used the leftover vegetables from it. But if you don’t have any available, you can also simply cook the vegetables in water and then cut them up.  However, note that it’s very important to have all the vegetables at a cool temperature before cutting or the salad will become mushy.

Polish Vegetable Salad
Prep time

Total time


Recipe type: Appetizer
Serves: 4-6

  • 2 hard boiled eggs cut into small cubes (Costco has started carrying 18 organic eggs at price comparable with 12 in the supermarket)
  • 2 sweet pickles cut in to small cubes
  • 2 cooked carrots cut in to small cubes
  • 1 cooked parsnip cut in to small cubes
  • ½ cup (about 2 slices) cooked celery root cut in to small cubes
  • ¼ cup chopped spring onion
  • ⅓ cup apple cut in to small cubes
  • 2 medium, cooked potatoes cut in to small cubes
  • ½ cup mayonnaise
  • 1 tablespoon chopped parsley
  • ½ cup green peas
  • Kirkland salt and lots of black pepper

  1. Mix all the ingredients together. Season with salt and pepper, and then chill for an hour.
  2. This salad looks great when served in a small dish and topped with a sprig of parsely. It also goes very nicely with a fresh crusty bread. Note the prep time for this recipe does not include any time to cook and then cool vegetables. If you need to do that add at least 30 minutes prep time to cook and then rapidly cool the vegetables in the fridge.