Polish Vegetable Salad (Salatka Jarzynowa)

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Contains 3 allergens · 2 swaps available

Salad Lunch Dinner Eastern Europe Hard

45 min 310 kcal 8g protein

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Polish Vegetable Salad (Salatka Jarzynowa)

Did you know?

Many Polish families have strong opinions about whether apple belongs in salatka jarzynowa.

Ingredients

Servings:

Potatoes 300 g boiled, peeled, and diced
Carrots 180 g boiled, peeled, and diced
Parsnip 120 g boiled, peeled, and diced
Eggs 3 pieces hard-boiled and diced ↻ Eggs → Extra Boiled Potato
Apple 1 pieces peeled and diced
Pickled Cucumbers 150 g diced ! Sulphites ↻ Mustard → Fresh Cucumber With Lemon Juice
Green Peas 120 g cooked and cooled
Mayonnaise 110 g for dressing ↻ Eggs → Egg-Free Mustard-Free Vegan Mayonnaise ! Mustard
Salt 1 pinch to taste

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Method

Boil the potatoes, carrots, parsnip, and eggs, then cool and peel them.

Dice the cooked vegetables, eggs, apple, and pickles into small cubes.

Add peas, mayonnaise, salt, and pepper.

Mix gently until evenly coated.

Chill before serving.

Nutrition per serving

310 kcal

8 g protein

24 g carbs

20 g fat

Approximate values, not medical advice.

Allergen information is provided for informational purposes only and may not be complete or up to date. Always verify ingredients directly before consumption.

Polish Vegetable Salad (Salatka Jarzynowa)

Ingredients

Method

Nutrition per serving

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