Polish Pickle Salad with Potatoes & Kotlet
Sałatka jarzynowa — the iconic Polish vegetable salad with pickles, carrots, and mayonnaise — served alongside boiled potatoes and a crispy ground meat cutlet for a complete weeknight dinner.
- Total time
- 25 min
- Servings
- 4
- Calories
- 475
- Protein
- 18g
Ingredients
- 1.5 lb boiling potatoes (waxy, such as Yukon Gold)
- 3 medium carrots
- 1 cup diced dill pickle (or sour cucumber), plus 2 tbsp brine
- ¾ cup mayonnaise
- 2 pieces ground beef kotlet (pre-made or store-bought frozen)
- 2 tbsp fresh dill (or parsley), chopped
- 1 to taste salt and pepper
Instructions
- 1
Bring a large pot of salted water to boil. Add potatoes and carrots; simmer 12–15 minutes until fork-tender.
- 2
Drain potatoes and carrots; cool slightly, then cut potatoes into 1/2-inch cubes and carrots into small dice.
- 3
Heat oil in a skillet over medium-high. Fry kotlets 4–5 minutes per side until edges are golden; set aside.
- 4
In a bowl, combine cubed potatoes, diced carrots, diced pickles, and pickle brine with mayonnaise.
- 5
Fold in 1 tbsp fresh dill; season with salt and pepper to taste.
- 6
Plate salad alongside kotlets and boiled potatoes; garnish with remaining dill and serve warm or at room temperature.
Tools you’ll need
- large pot
- colander
- cutting board
- chef's knife
- 12-inch skillet
- mixing bowl
- wooden spoon
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