Polish Vegetable Salad (Sałatka Jarzynowa)
A bright, tangy Polish classic loaded with diced vegetables, hard-boiled eggs, and a creamy mayo-vinegar dressing. Ready in 20 minutes—perfect weeknight dinner or side.
- Total time
- 20 min
- Servings
- 4
- Calories
- 318
- Protein
- 7g
Ingredients
- 3 whole potatoes, medium
- 2 whole carrots, medium
- 2 whole celery stalks
- 1 whole dill pickle, large
- 3 whole eggs, large
- ¾ cup mayonnaise
- 1 tbsp white vinegar
- 2 tbsp fresh dill (or parsley), chopped
Instructions
- 1
Boil potatoes and carrots in salted water until fork-tender, about 12 minutes. Boil eggs separately until hard-cooked, about 10 minutes.
- 2
Drain potatoes and carrots. Peel and dice into 1/4-inch cubes. Peel eggs and chop coarsely.
- 3
Dice celery and pickle into 1/4-inch pieces. Add to a large bowl with potatoes, carrots, and eggs.
- 4
Whisk mayonnaise with vinegar and a pinch each of salt and pepper until smooth.
- 5
Pour dressing over vegetables and eggs. Fold gently until everything is coated.
- 6
Top with fresh dill. Serve chilled or at room temperature.
Tools you’ll need
- large pot (for boiling potatoes and carrots)
- small pot (for boiling eggs)
- cutting board
- chef's knife
- colander
- large mixing bowl
- whisk
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