Polish Vegetable Potato Salad Recipes

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POLISH VEGETABLE SALAD (JARZYNOWA SALATA)



Polish Vegetable Salad (Jarzynowa Salata) image

A traditional Polish salad perfect for any occasion. This salad has been in our family for many years and is enjoyed by all of our non-Polish friends and relatives as well. The combination of ingredients may seem odd at first glance but when combined together your palate will not be disappointed. Colorful, flavorful, hearty - it's sure to be a crowd-pleaser!

Provided by Dorothy

Categories     Salad     Coleslaw Recipes     With Mayo

Time P1DT36m

Yield 12

Number Of Ingredients 11

4 large parsnips
6 carrots
8 eggs
8 dill pickles, finely chopped
1 (14 ounce) can peas, drained
1 onion, finely chopped
1 small apple, peeled and finely chopped
1 cup mayonnaise
⅓ cup mustard
1 teaspoon ground black pepper
½ teaspoon salt

Steps:

  • Place parsnips, carrots, and eggs into a large pot and cover with salted water; bring to a boil. Cook until vegetables are tender and eggs are hard-boiled, about 6 minutes . Remove eggs from hot water, cool under cold running water, and peel. Drain vegetables and let cool until safe to handle.
  • Place cooled eggs, parsnips, and carrots on a work surface. Chop into small pieces the size of peas, and transfer to a large bowl. Drain pickles of any excess juice and add to the bowl along with peas, onion, and apple. Add mayonnaise, mustard, pepper, and salt; stir thoroughly until everything is coated. Cover with plastic wrap and refrigerate until flavors sink in, about 24 hours.

Nutrition Facts : Calories 292.4 calories, Carbohydrate 26.2 g, Cholesterol 131 mg, Fat 18.7 g, Fiber 7 g, Protein 7.5 g, SaturatedFat 3.3 g, Sodium 976.7 mg, Sugar 9.1 g

POLISH VEGETABLE SALAD



Polish Vegetable Salad image

This is a great side to go along with a burger or any meat at your next cookout. The carrots and apple add a nice crunch. I used dill pickles and loved the distinct dill taste. The sour cream and mayo make this vegetable salad recipe super creamy!

Provided by Lisa Pekala

Categories     Vegetable Appetizers

Time 40m

Number Of Ingredients 14

8 small potatoes, cooked and sliced into very small pieces or you can use 2 cans cooked potatoes
1 can(s) peas, drained
1 can(s) carrots, drained and sliced into small pieces
1/2 c mayonnaise
2 tsp lemon juice
1 tsp salt
1/2 tsp pepper
1/4 tsp paprika
1 stalk(s) celery, cut up into very small pieces
1 apple, any kind, peeled and cored, chopped into small pieces
2-3 pickles, chopped into very small piecees
2-3 Tbsp sour cream
1 tsp mustard
3 Tbsp fresh dill

Steps:

  • 1. Peel and cook potatoes, unless you are using canned. Place very small potato pieces into a large mixing bowl.
  • 2. Add peas, carrots, mayonnaise, lemon juice, salt, pepper, celery, apple, pickles, sour cream, dill, and mustard.
  • 3. Mix well. Sprinkle paprika on top of finished salad for presentation.
  • 4. *You may want to take away or add some ingredients to your liking. I typically have to add more mayonnaise to make it a bit creamier. Enjoy!

POLISH VEGETABLE SALAD (SALATKA)



Polish Vegetable Salad (Salatka) image

This is a great alternative to potato salad or coleslaw, an unexpected combination of ingredients that create a depth of flavor that will please any palate! Even with some healthier modifications, it sill tastes just like the one my Polish grandmother used to make. Serve with Polish sausage and some rye bread for a delicious lunch. Garnish with paprika and serve cold. Enjoy!

Provided by attabey

Categories     Salad     Vegetable Salad Recipes

Time 8h50m

Yield 6

Number Of Ingredients 12

salt
½ small celery root, peeled and cut into chunks
1 large parsnips, peeled and cut into chunks
3 carrots, peeled and cut into chunks
3 red-skinned potatoes, or as desired, peeled and cut into large chunks
1 (15 ounce) can peas, drained and rinsed
3 hard-boiled eggs, cooled and cut into 1/4-inch pieces
2 dill pickles, cut into 1/4-inch slices
½ cup reduced-fat olive oil mayonnaise
½ cup fat-free Greek yogurt
2 tablespoons Dijon mustard
salt and ground black pepper to taste

Steps:

  • Place celery root, parsnips, carrots, and potatoes in a saucepan; cover with water and add salt. Bring to a boil; cook until vegetables are fork-tender but still firm in the center, 5 to 7 minutes. Remove smaller pieces so they do not overcook. Drain and allow to cool until safe to handle, 5 to 7 minutes. Cut vegetables into 1/4-inch pieces.
  • Combine cooked root vegetables, peas, eggs, pickles, in a large bowl. Add mayonnaise, yogurt, and mustard. Mix gently, taking care not to crush the peas. Season salad with salt and pepper.
  • Refrigerate salad at least 8 hours to overnight.

Nutrition Facts : Calories 241.8 calories, Carbohydrate 27.6 g, Cholesterol 116.7 mg, Fat 11.5 g, Fiber 6.1 g, Protein 8.5 g, SaturatedFat 2.8 g, Sodium 590.4 mg, Sugar 8.3 g

POLISH POTATO SALAD WITH EGGS AND PICKLES



Polish Potato Salad with Eggs and Pickles image

Potato Salad with Eggs and Pickles is super easy to make and it tastes incredible. The combination of eggs, pickles and an assortment of herbs make for a decadent, yet simple and unique dish.

Provided by Edyta

Categories     Side Dish

Time 1h

Number Of Ingredients 11

8 potatoes (small/medium gold )
4 eggs
3 pickles (medium, in brine)
1/2 red onion (small, chopped)
3 green onions (chopped)
2 tablespoon dill, chives, parsley
1/2 cup mayonnaise
1/2 cup greek yogurt (plain)
2 tablespoon sour cream
1 tablespoon Dijon Mustard
Salt and pepper to taste

Steps:

  • Brush down potatoes and put them into a pot of water. Boil until tender when pierced with fork; about 20-30 minutes
  • In a medium pot, boil the water for the eggs;
  • Once the water is boiling, punch the egg shells, add a pinch of salt and place eggs into the boiling water;
  • Cook for 10 minutes;
  • After potatoes and eggs are cooked, set them aside and let cool down;
  • In the meantime chop pickles, onions and herbs and to big bowl;
  • In a separate bowl, mix together mayo, yogurt, sour cream, mustard salt, and pepper;
  • Once potatoes and eggs have cooled down, chop them and add to the bowl with pickles, onions, and herbs;
  • Add sauce and mix. Enjoy

Nutrition Facts : Calories 246 kcal, Carbohydrate 23 g, Protein 8 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 89 mg, Sodium 379 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving

POLISH VEGETABLE POTATO SALAD



Polish Vegetable Potato Salad image

Salatka kartoflana jarzynowa. I decided to have an impromptu cookout. I had some leftover potato salad, but there wasn't enough, so I used this recipe to expand my salad. My guests were totally awed!!! I was feeling a bit guilty about feeding them leftovers while they thought I must have cooked all day to make this spectacular salad. Prep time does not include chilling.

Provided by Lorac

Categories     Potato

Time 1h

Yield 10 serving(s)

Number Of Ingredients 12

4 cups cooked diced potatoes
2 (16 ounce) packages frozen mixed vegetables, cooked and drained
1 (16 ounce) package frozen peas, cooked and drained
3 large dill pickles, diced
1/2 cup chopped green onion
2 tablespoons chopped fresh dill
salt and pepper
3/4 cup mayonnaise
3/4 cup sour cream
2 tablespoons prepared mustard
2 hard-boiled eggs, chopped
radish, cut into flowers

Steps:

  • Mix the potatoes with the vegetables, pickles, onions and dill, season with salt and pepper.
  • Mix mayonnaise, sour cream and mustard and add to the salad.
  • Garnish and chill for 2 hours.

POLISH POTATO AND VEGGIE SALAD (SALATKA ZIEMNIACZANO-JARZYNOWA)



Polish Potato and Veggie Salad (Salatka Ziemniaczano-Jarzynowa) image

In Poland almost every household has their own recipe for salatka. This is my family's version (with the 'lower fat' tweaks by me.) This is a great make-ahead dish, as it tastes best the day after it's made, when all the flavors 'marry'. I hope you enjoy it. Smacznego!

Provided by Ewok610

Categories     Potato

Time 1h30m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 12

2 potatoes, medium-size, peeled and boiled
2 carrots, peeled and boiled
3 eggs, hard boiled
1/2 apple, peeled
2 dill pickles (from a brine, not from vinegar)
1 1/2 cups frozen green peas, defrosted
1/4 cup low-fat mayonnaise (I use Hellmann's 1/2 the fat mayo, made with Olive Oil)
1 tablespoon prepared mustard
2 tablespoons low-fat sour cream
1/2 teaspoon ground nutmeg
salt and pepper
1/4 cup green onion (to garnish)

Steps:

  • Dice the potatoes, carrots, eggs, apple and pickles; mix gently in a large bowl.
  • Add the green peas to the bowl.
  • Add nutmeg and salt and pepper to taste.
  • In a smaller bowl combine mayonnaise, sour cream and mustard. Add to vegetables.
  • Mix all together thoroughly but gently (so it doesn't turn to mush). Adjust seasoning to taste. Garnish with chopped green onion.
  • Note: Sometimes, if the taste is a little too bland (depending how sweet or sour the apple is), you could add a teaspoon of lemon juice to the salad.

Nutrition Facts : Calories 257.3, Fat 5.4, SaturatedFat 1.9, Cholesterol 142.4, Sodium 520.5, Carbohydrate 40.6, Fiber 9, Sugar 10.5, Protein 13.2

POLISH VEGETABLE SALAD (SALATKA JARZYNOWA )



Polish Vegetable Salad (Salatka Jarzynowa ) image

Delicious, creamy, traditional Polish vegetable salad. Some delis do make and sell it; the recipe varies from deli to deli, from household to household. Some like it crunchier, some like it with more of "this" or none of "that". This is a staple for the Polish Easter breakfast table. It tastes especially good on a plate with...

Provided by Monica H

Categories     Salads

Time 1h

Number Of Ingredients 11

4 carrots, boiled, drained and cubed
2 can(s) peas
4 potatoes, boiled, drained and cubed
1 medium-sized yellow onion, chopped
4 hard boiled eggs, cubed
2 pickles, cubed
1 apple, cubed (whatever kind you like - the more sour, the more prominent, like granny smith)
2 c mayonnaise (about 2 cups, depending how creamy you like it)
1 bunch parsley
1 bunch chives, chopped
salt and pepper to taste

Steps:

  • 1. Have a big mixing bowl ready... you will be needing it to combine all the ingredients.
  • 2. Boil carrots to medium-soft consistency. They should not be mushy, or they'll just mush up the whole dish and you'll get veggie mash instead of veggie salad. Drain, let cool, and chop into cubes, add to mixing bowl.
  • 3. At the same time, boil your potatoes. Drain and let cool, then carefully chop them into cubes. Very important to let them cool before you chop them, otherwise the chopping will just make them fall apart. Add to mixing bowl.
  • 4. Cube your eggs, onion (cube the onion into fine pieces... not too big), pickles, apple; add all to the bowl.
  • 5. Add can of peas to the bowl. (Of course, you can boil your own, fresh peas from the pod, too!)
  • 6. Chop up the parsley, add to bowl.
  • 7. Salt and pepper your bowl of yumminess, then carefully mix with a big spoon (so as to not mash the veggies). Add the mayo, then mix some more, carefully.
  • 8. Taste! Now you probably want more salt and pepper to to your taste (at this time, you also may decide you want more of a kick, so add more pickles / onions / apple), or you want it more savory (add more egg, maybe even a little garlic salt), maybe you want it more creamy, so add more mayo!
  • 9. When mixed well and you are happy with the flavor so far, sprinkle chopped chives on top, cover the bowl and refrigerate for at least 3 hours. When you are nice and hungry, take it out, eat it heartily with some good Polish bread (none of that fluffy white stuff for this dish), and some nice smoked ham or salmon, and you will have a great meal leaving you happy; guaraunteed!

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