Polish Veggie Salad {Sałatka Jarzynowa}

My mouth is watering as I’m typing this recipe, because I love this salad. It reminds me of home as soon as I start mixing all the veggies and the flavors medley together. 

 This upgraded potato salad is often made when the veggies of the summer are no longer in season, and we’re back to the basics: carrots, potatoes, eggs, pickles, onions. It is nonetheless a much loved Polish staple that earned its right for glory. 

The recipe may vary a bit from home to home, because once you start making it, you will learn how you like it and adjust it. This colorful salad is often served at home parties, and it is a must-have at any holiday dinner table. It makes a great potluck dish also. 

Polish Veggie Salad {Sałatka Jarzynowa}

  • Yields: Served 8-10
  • Prep Time: 20 Mins
  • Cook Time: 15 Mins


  • 2 potatoes
  • 3 carrots
  • 3 eggs
  • 1 stick of celery
  • 4-5 pickles
  • 1/2 onions
  • 1 apple
  • 3-4 sticks of green onion
  • 3/4 cup of raw, frozen peas
  • Handfull of parsley
  • 1/2 cup of mayo
  • Salt & pepper
  • Additionally you may add 1/2 cups of red/black beans and sweet corn (fresh or frozen).


  1. Boil potatoes and carrots in salted water until tender. Hard boil eggs. Let cool.

  2. Dice up celery, pickles, onion, apple and the green onions into small pieces. Once potatoes, carrots and eggs cool down, also dice into small pieces.

  3. In a large mixing bowl combine all ingredients, add peas and herbs. Sprinkle with salt and pepper, add mayo and gently mix until combined. Taste.

  4. If you feel it’s too dry, add another tablespoon of mayo. Add more salt and pepper, if needed.


Refrigerate to cool. Enjoy as a side dish, lunch or midnight snack.

This is a flexible recipe. Adjust as you see fit. Learn to make it your own.

 Please comment below to let me know how it turns out. I’m gonna go and eat my salad now.