Polish Jarzynowa Salad
A crispy, mayo-dressed Polish vegetable salad that tastes like it came straight from a Baltic deli. Toss, chill, serve—done in 15 minutes.
- Total time
- 15 min
- Servings
- 4
- Calories
- 285
- Protein
- 4g
Ingredients
- 3 medium carrots, peeled
- 4 medium red potatoes, unpeeled
- ¾ cup dill pickles, jarred
- 1 can (15 oz) canned peas, drained
- ½ cup mayonnaise
- 2 tbsp dill pickle juice from jar
- 2 tbsp, chopped fresh dill (or 1 tsp dried)
Instructions
- 1
Dice potatoes into 1/4-inch cubes and place in a pot of salted water. Boil for 6 minutes until just tender but still firm. Drain and cool to room temperature.
- 2
Dice carrots into 1/4-inch cubes and dice pickles into similar-sized pieces.
- 3
Combine cooled potatoes, carrots, pickles, and drained peas in a large bowl.
- 4
Whisk together mayo, pickle juice, and fresh dill in a small bowl until smooth.
- 5
Fold mayo dressing into vegetables until everything is evenly coated.
- 6
Season with salt and pepper to taste. Chill until serving.
Tools you’ll need
- large pot
- cutting board
- chef's knife
- large mixing bowl
- small mixing bowl
- whisk
- measuring cups and spoons
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