Polish Vegetable Salad (Salatka Jarzynowa)
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✨ Adapt This Recipe
Available allergen-free substitutions:
egg-free diced ingredient
Use an additional 150 g potato
avoids mustard and sulphite-containing pickle brine
Use 150 g cucumber and 1 tbsp lemon juice
removes egg and mustard allergens
Check the label for soybeans if relevant
Allergen information is provided for informational purposes only and may not be complete or up to date. Always verify ingredients directly before consumption.
Did you know?
Many Polish families have strong opinions about whether apple belongs in salatka jarzynowa.
Allergens in this recipe
Required ingredients contain allergens with no available substitutions:
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✦ Allergen-free alternatives
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Extra Boiled Potato
— egg-free diced ingredient
Use an additional 150 g potato
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Extra Boiled Potato
— egg-free diced ingredient
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✦ Allergen-free alternatives
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Fresh Cucumber With Lemon Juice
— avoids mustard and sulphite-containing pickle brine
Use 150 g cucumber and 1 tbsp lemon juice
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Fresh Cucumber With Lemon Juice
— avoids mustard and sulphite-containing pickle brine
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✦ Allergen-free alternatives
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Egg-Free Mustard-Free Vegan Mayonnaise
— removes egg and mustard allergens
Check the label for soybeans if relevant
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Egg-Free Mustard-Free Vegan Mayonnaise
— removes egg and mustard allergens
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.
Nutritional values are per serving and approximate. Not medical advice.