POLISH VEGETABLE SALAD (JARZYNOWA SALATA)
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
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
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
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 POTATO SALAD
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
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 VEGETABLE SALAD (SALATKA)
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
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 AND VEGGIE SALAD (SALATKA ZIEMNIACZANO-JARZYNOWA)
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
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
SAłATKA JARZYNOWA: POLISH VEGETABLE SALAD
Sałatka jarzynowa (pron.: 'Sawatcah yazhenova') is a Polish-style Vegetable Salad. It has countless variations, but this classic version is essential at parties, festivities, and family gatherings.
Provided by Polonist
Categories Polish Appetizers
Time 50m
Number Of Ingredients 14
Steps:
- Wash all vegetables (potatoes, carrots, parsley roots and celeriac) thoroughly. Peel the celeriac, don't peel the rest.
- If the vegetables are large, cut them in large chunks. Place all vegetables into a large cooking pot.
- Pour in enough water to cover them all (stock would be even better!). Cover with a lid and set the heat on 'medium'.
- Cook vegetables until tender, but still firm - we don't want them to fall apart in the salad. Usually, 30 minutes is enough, but that will depend on the thickness of your veggies. You can monitor them by 'poking' with a fork from time to time. Once they're cooked, strain and leave to cool.
- As you wait, place eggs in the bottom of a saucepan. Fill the pan with cold water, just above the eggs.
- Bring the water to a boil, then reduce the heat to a minimum and continue cooking for 9 minutes.
- Remove the eggs from the pan and into a smaller bowl. Cover them with cold water and set them aside to cool.
- Peel the onion, and dice it finely, then move into a small bowl.
- Cover with boiling water and leave for 15 seconds.
- Use a sieve to strain the water off. Move the onions into a large salad bowl.
- Peel full sour pickles and cut off the ends. Dice them into small cubes.
- Squeeze out the excess juices with your hands and move the cukes into the salad bowl.
- Peel the apple and cut out the core. Slice just like the pickles. Add to the salad bowl.
- Peel cooked vegetables and gently dice them into cubes (mine are roughly sized at 0.3''/8 mm per side). Add to bowl.
- Peel the eggs, dice them as well. Add to bowl.
- Open a can of green peas, get rid of the liquid. Pour the peas into the bowl.
- Add in mayonnaise, sour cream, and mustard. Season with salt and pepper.
- Gently stir to combine - try not to mash the vegetables.
- If you have the time, refrigerate at least 30 minutes before serving.
Nutrition Facts : Calories 435 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 148 milligrams cholesterol, Fat 23 grams fat, Fiber 7 grams fiber, Protein 10 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 650 milligrams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
POLISH VEGETABLE SALAD (SALATKA JARZYNOWA )
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
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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