By Monika Last Updated 40 Comments
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This Polish potato salad is a traditional recipe, a firm family favourite and popular all year round. It's great as an everyday recipe as well as special occasion dish to enjoy with family and friends.
See also Polish-style potato salad with beets!
The Christmas season is upon us (it somehow seems to start earlier each year!) and I am already thinking of potential dishes I will make this year. At the top of my list is my mum's Polish potato salad.
Now I realise this may seem like an odd choice for a Christmas dish, but for me it's an integral part of Christmas cooking. My mum used to prepare this traditional potato salad for all sorts of occasions, including the festive season and family gatherings. (Or simply whenever she had leftover vegetables). So in my own house it's become a firm tradition to always serve it at Christmas (as well as Easter actually).
Polish potato salad
Different versions of this potato saladexist in Poland as well as throughout Europe (Eastern mainly, my instinct tells me). People in Poland call this salad either 'vegetable salad' (salatka jarzynowa) or simply 'salad', which is an indication of just how popular it is.
My mum's version of Polish salad did not include canned peas, which many recipes call for. And I continue making mine also without the peas. What she used instead was finely chopped pickled gherkins and apple. These two ingredients really lift this salad and for me are as essential as the potatoes, the carrots and the eggs.
Some versions of this cooked vegetable salad include dill but I tend to omit it.
Healthy potato salad recipe
If the suggested amount of mayonnaise seems a bit excessive, well it isn't really. This is because the proportions I used in the recipe make a large salad (8-10 portions). This salad would traditionally contain more mayonnaise but I replaced a portion of it with yogurt in order to keep the fat content down. This does NOT affect the flavour - this salad is still rich, with a huge comfort food appeal and moreish-ly delicious!
Potato salad is great as a party food idea, side dish or light lunch. I hope you enjoy it!
If you are a fan of potato salad you might also like potato salad with dill, canned salmon potato salad andpotato salad deviled eggs.
How to make Polish vegetable salad: step-by-step
This recipe is quite straightforward, although there is a fair amount of chopping involved. But once that's out of the way all you have to do is combine all the ingredients and stir thoroughly. So it's really simple. And your guests will be happy! This salad is always the most popular dish at family gatherings in my house.
1.Place the potatoes, carrots and eggs (boil the eggs separately if you prefer) in a large pot, add water, cover and bring to the boil. Simmer for about 6-8 minutes, then take out the eggs and place under cold water for a few seconds (easier to peel). Continue boiling the potatoes and carrots until tender (but not overcooked). Drain and allow to cool completely.
2. Peel and chop the vegetables and eggs. Chop the gherkins, then peel and chop the apple.
3. Place all the ingredients in a bowl, add the mayonnaise, yogurt and mustard and season to taste.
4. Stir thoroughly, cover and refrigerate for up to 2 days. Refrigerate it for at least 1 hour before serving (if possible).
Top tips
- Other popular ingredients of Polish potato salad include canned peas and dill, which you can also use in this recipe.
- You can give this vegetable salad a more sophisticated look by chopping the vegetables into smaller pieces than I have done. I get impatient and go for a more rustic look:)
- Apples are prone to discoloration so I recommend peeling and chopping them when you are ready to put the salad together.
- You can make thissalad ahead. It will taste better, in fact, once you've allowed it to chill for a few hours. And you can refrigerate it, covered, for a couple of days. So even if you make a big batch it will never go to waste.
- I do not recommend freezing potato salad.
More Polish salad recipes
If you are looking for more Polish salad recipes you might also like this Polish sauerkraut salad recipe with carrot and apple. Check out also creamy Polish cucumber salad as well as cold beet salad.
Keep in touch!
How has your potato salad turned out for you? Let me know in the comments below, thanks!
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Recipe
My Mum’s Polish Potato Salad (Jarzynowa)
My Mum's Polish Potato Salad (Jarzynowa) is a traditional Polish recipe, a firm family favourite, popular all year round, great as an everyday recipe as well as special occasion dish to enjoy with family and friends.
4.95 from 17 votes
Print Pin Rate
Course: Lunch, Party Food
Cuisine: East European, Polish, vegetarian
Prep Time: 20 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 40 minutes minutes
Servings: 6 -8 servings
Calories: 256kcal
Author: Monika Dabrowski
Ingredients
- 4 medium salad potatoes unpeeled
- 2 medium carrots unpeeled
- 4 eggs hard boiled
- 6 small pickled gherkins finely chopped
- 2 apples
- 5 tablespoons thick yogurt
- 5 tablespoons mayonnaise
- 1 tablespoon mustard
- Fine sea salt and pepper to taste
Instructions
Place the potatoes and carrots in a pot, add water and bring to the boil. Then simmer until tender (don't overcook them!). You can boil the eggs in the same pot and remove them after 6-8 minutes (or boil them separately). Drain and set aside to cool, then peel and chop the ingredients into small cubes and place in a large bowl. Finely chop the gherkins and add into the bowl.
Peel and core the apples, cut into quarters and finely chop. Combine with the salad.
Add the yogurt, mayonnaise, mustard and seasoning to the mixture and stir carefully but thoroughly. Refrigerate, covered, for up to 2 days. If possible chill for 1 hour before serving.
Notes
- Other popular ingredients of Polish potato salad include canned peas and dill, which you can also use in this recipe.
- You can give this vegetable salad a more sophisticated look by chopping the vegetables into smaller pieces than I have done. I get impatient and go for a more rustic look:)
- Apples are prone to discoloration so I recommend peeling and chopping them when you are ready to put the salad together.
- You can make this jarzynowa salad ahead. It will taste better, in fact, once you've allowed it to chill for a few hours. And you can refrigerate it, covered, for a couple of days. So even if you make a big batch it will never go to waste.
- I do not recommend freezing potato salad.
Nutrition
Serving: 1serving | Calories: 256kcal | Carbohydrates: 30g | Protein: 9g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 115mg | Sodium: 197mg | Potassium: 796mg | Fiber: 6g | Sugar: 9g | Vitamin A: 3597IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 5mg
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
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