Sałatka Jarzynowa
The crowning salad of Polish holidays and family celebrations: cooked root vegetables, sweet peas, pickled cucumbers, tart apples, and hard-boiled eggs diced into neat cubes and folded in creamy mayonnaise and mustard.
Ingredients
- • 3 medium potatoes, cooked in skins, peeled, and diced
- • 3 carrots and 1 parsley root, cooked, peeled, and diced
- • 1/2 celery root (celer), cooked, peeled, and diced
- • 4 hard-boiled free-range eggs, diced
- • 4 pickled cucumbers (ogórki kiszone), finely diced
- • 1 firm tart apple (such as Szara Reneta), peeled and finely diced
- • 1 can (200g) sweet green peas, well drained
- • 150g good-quality mayonnaise (preferably Majonez Kielecki)
- • 1 tbsp sharp Polish mustard
- • Sea salt and freshly cracked black pepper
Preparation Steps
Ensure all boiled root vegetables (potatoes, carrots, parsley root, celery root) are thoroughly cooled. Cut all vegetables, eggs, pickles, and apple into uniform, neat 5mm cubes (the hallmark of an expertly made jarzynowa).
Place all diced ingredients into a large mixing bowl along with the well-drained green peas. If the pickles are juicy, squeeze excess brine out before adding to keep the salad creamy.
Fold in the mayonnaise and sharp Polish mustard. Season generously with sea salt and plenty of freshly cracked black pepper, gently stirring with a spatula so the vegetables stay distinct.
Cover the bowl and chill in the refrigerator for at least 2 hours (or overnight) so the flavours meld into a harmonious, creamy celebration salad.