Polish Vegetable Salad – Salatka Jarzynowa
A beloved staple at gatherings and celebrations, this creamy and vibrant Polish vegetable salad is similar to the Olivier salad, blending root vegetables, tart apples, and tangy pickles for a harmonious medley of flavors. Perfect for Easter brunch and Christmas Day brunch. Let’s begin with the timeless classic.

Polish Vegetable Salad with Eggs
There’s something truly magical about Easter traditions, and in my home, nothing signaled festivities better than the meticulous preparation of salatka jarzynowa. This beloved Polish vegetable salad, steeped in tradition, is more than just a dish—it’s a labor of love, a celebration of simplicity, and a cornerstone of special gatherings. I still remember watching my father pour his heart into dicing each vegetable into perfectly uniform cubes, ensuring every bite was a harmony of taste and texture. Served cold, it’s the creamy dressing of rich mayo and sour cream mixed with traditional ingredients like boiled potatoes, carrots, parsnip, celery root, dill pickles, apples, hard-boiled eggs, sweet peas, and a touch of mustard, bringing the family together year after year. Whether you’re revisiting childhood memories or making your own version for special occasions, this timeless salad is as Polish as it gets, and its charm never fades.
What is Salatka Jarzynowa?
If you’ve ever had Salatka Jarzynowa at a Polish celebration or Holidays. This Polish vegetable salad is often served during Easter, Christmas, and name days, or birthdays. The recipe reflects a vibrant mix of simple root vegetables, apples, creamy dressing, and, of course, dill pickles.
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Ingredients for Polish Vegetable Salad
- Potatoes: Boiled to perfection, they form the creamy base that holds the salad together.
- Carrots: Lending a natural sweetness, they complement the other earthy veggies.
- Parsnip and Celery Root: Essential for depth of flavor, these root vegetables give the salad its unmistakable earthiness.
- Green Peas: Whether fresh or canned, they add a pop of sweetness and color.
- Hard-Boiled Eggs: A source of richness and protein that elevates each bite.
- Apples: Add crunch and sweetness.
- Dill Pickles: Add acidity and balances the flavor.
- Mayo: Makes the salad creamy.
Common Ingredient Variations
This salad has many variations depending on which region in Poland you are from.
- For a lighter touch, Use plain yogurt or sour cream instead of rich mayonnaise. This gives the salad a tangy kick while lowering the overall calorie count.
- Vegan adaptations: Use vegan mayo and skip the eggs.
- Additions: Sweet corn adds sweetness to the traditional recipe.
- Roasted Beets: For sweetes.
- Leek: Sometimes people add fresh leek to the salad. If you like the oniony taste, experiment with it.

When To Serve Polish Vegetable Salad
Poles serve this root vegetable salad ffor Easter brunches, which sit proudly next to stuffed eggs and babka. At Christmas, it shares the table with pierogi and bigos. It’s also a highlight at name days and weddings, where family members pass down their methods for achieving the perfect dice or creamy dressing.
Growing up, I remember my father spending hours dicing the vegetables into perfect uniformity—a display of his love and dedication. He never rushed it. Easter felt incomplete without the gleaming bowl of jarzynowa salad on our table, draped in plastic wrap until it was ready to be enjoyed.
For more inspirations rooted in Polish flavors, check out my post on Polish Sauerkraut Salad Recipe for another traditional favorite. Or explore the refreshing tang of Mizeria: Polish Cucumber Salad in Sour Cream, perfect for warm days and light lunches. Polish cuisine has a way of turning simple root vegetables into family treasures.

How to Make Salatka Jarzynowa
Making Polish Vegetable Salad requires attention to detail, especially when preparing the vegetables for that perfect balance of texture and taste.
- Boil the Vegetables: Start with carrots, potatoes, and paarsnip root and celeriac. Boil them with skin in a large pot of salted water until tender. For best results, ensure they aren’t overcooked; they should still hold shape when diced. Use a fork to check for doneness.
- Cool in Cold Water: Transfer the vegetables to a cold water bath immediately after boiling. This step stops the cooking process and preserves their texture and vibrant colors.
- Dice Uniformly: Once cooled, peel the vegetables and dice them into small cubes.
- Prepare Additional Ingredients: Boil eggs (cool and dice them), dice dill pickles, dice apples, and add sweet peas. Â
- Make the Dressing: Whisk together rich mayo (or sour cream), a dash of mustard, and a squeeze of fresh lemon juice for a creamy dressing to tie the flavors together.
- Combine and Season: Gently toss the diced vegetables, pickles, peas, and chopped hard-boiled eggs in a large bowl with the dressing. Add salt and freshly ground pepper ttoalance the flavors.
- Chill Before Serving: Cover with a lid and refrigerate for at least an hour. This step allows the flavors to meld beautifully, making every bite irresistible.
Tips for the Perfect Polish Vegetable Salad
- Balance Flavors: While the classic dressing is creamy, a hint of mustard and lemon juice can brighten the salad and balance the richness.
- Avoid Overloading: Resist the urge to add too much dressing. It should coat the vegetables lightly rather than overwhelm them.
- Get Creative: If you have leftover vegetables from a chicken soup recipe, use them up here. This salad is forgiving and thrives on a variety of textures and flavors.
- Opt for Fresh Additions: Incorporating fresh dill or parsley can give the dish a refreshing herbal twist.
For more ideas on perfect salad-making tips, check out Tips and Tricks for Making the Perfect Salad.

Storing and Serving
- Storing: Transfer the prepared salad to an airtight container and cover tightly with plastic wrap. This will keep it fresh and flavorful in the fridge for up to 10 days.
- Serving Suggestions: While the salad is often served chilled, allowing it to sit at room temperature for 15–20 minutes before serving enhances its flavors. It pairs beautifully with Polish rye bread, roasted meats, or even on its own as a satisfying side dish.
Whether you prepare it for Easter brunch or a casual weekday meal, this Polish veggie salad is a comforting and timeless dish that brings people together.
Making It Vegan-Friendly
If you’re hosting guests with plant-based preferences, or you yourself lean toward a vegan lifestyle, Salatka Jarzynowa can easily become a satisfying vegan option with a few smart substitutions.
- Vegan Mayo: Replace traditional mayonnaise with a high-quality vegan version.
- Aquafaba (Chickpea Broth): Use aquafaba as the creamy binding agent. Whisking it with olive oil and lemon juice creates a velvety dressing that mimics traditional mayo’s texture. It’s an excellent way to add protein while keeping the dish dairy-free.
- Dairy-Free Sour Cream: For that tangy creaminess, try plant-based sour cream alternatives made from coconut or cashew milk. They’re smooth and luscious and blend perfectly with the salad’s earthy ingredients.
The best part? These tweaks retain Salatka Jarzynowa’s nostalgic feel while making it inclusive for everyone at the table. For more vegan inspiration, check out my post on Creamy Vegan Cashew Alfredo Sauce Recipe.

How to Use Leftovers
What happens when you make a massive bowl of Polish Vegetable Salad – Salatka Jarzynowa, and you find yourself with more than your family can polish off? Don’t fret—those leftovers are a treasure trove waiting to be reimagined into new meals.
- Sandwich Topping: Spread a layer of the salad on hearty rye bread or a crusty roll. Add a slice of cheese or smoked salmon, and you’ve got a hearty, satisfying sandwich.
- Stuffed Wraps: Use the salad as a filling for soft tortillas or flatbreads. Add fresh greens and a drizzle of mustard or olive oil, and you’ve created a quick, portable lunch.
- Serve it with Green Salad: Scoop some salatka on teh top of the greens and enjoy it!
Don’t let a single spoonful go to waste—it’s as much about sustainability as it is about celebrating every delicious bite. Explore my article on How To Improvise In The Kitchen for tips on making the most of leftovers.

Health Benefits of Root Vegetables
Its core ingredients—carrots, parsley roots, and celeriac—are more than just flavor c rriers. These root vegetables are packed with nutrients that support a balanced diet.
- Carrots: A rich source of beta-carotene, carrots boost eye health and immunity. Their natural sweetness adds a vibrant note to this classic salad.
- Parsley Roots: Lesser-known but highly nutritious, parsley roots bring a depth of flavor while being a good source of vitamin C and antioxidants.
- Celeriac (Celery Root): This humble root is a nutritional powerhouse, providing vitamin K, fiber, and potassium, which promote good digestion and heart health.
By combining these earthy, nutrient-dense ingredients, Salatka Jarzynowa becomes both a delicious and wholesome dish. It’s a celebration of simple food done well, nourishing the body while satisfying the soul.
Let me know if you’d like me to adjust or expand any part of this!

Polish vegetable salad- Salatka Jarzynowa it’s a poignant reminder of Easter mornings spent with my father, as he patiently diced vegetables into uniform cubes, each cut infused with love and care.
This traditional salad invites you to celebrate its rootedness in Polish culinary heritage while experimenting with your recipe. Whether it graces your Easter brunch or a casual family gathering, its charm lies in its ability to unite people, one bite at a time.
Do you want to dig deeper into Polish traditions with the comforting Polish Red Braised Cabbage Recipe. And when you recreate this iconic salad, don’t forget to share your family stories—after all, food is a beautiful reflection of the love we pass down through the years.
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Polish Vegetable Salad – Salatka Jarzynowa
Ingredients
Instructions
- Boil the Vegetables: Start with carrots, potatoes, and parsnip root and celeriac. Boil them with skin in a large pot of salted water until tender. For best results, ensure they aren’t overcooked; they should still hold shape when diced. Use a fork to check for doneness.Cool in Cold Water: Transfer the vegetables to a cold water bath immediately after boiling. This step stops the cooking process and preserves their texture and vibrant colors.Dice Uniformly: Once cooled, peel the vegetables and dice them into small cubes. Blanch sweet peas (cook them for 5 minutes).Prepare Additional Ingredients: Boil eggs (cool and dice them), dice dill pickles and apples, and add sweet peas.  Make the Dressing: Whisk together rich mayo (or sour cream), a dash of mustard, and a squeeze of fresh lemon juice for a creamy dressing to tie the flavors together.Combine and Season: Gently toss the diced vegetables, pickles, peas, and chopped hard-boiled eggs in a large bowl with the dressing. Add salt and freshly ground pepper.Chill Before Serving: Cover with a lid and refrigerate for at least an hour. This step allows the flavors to meld beautifully, making every bite irresistible.
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