Best 2 Polish Vegetable Salad Salatka Recipes

Polish vegetable salad, or sałatka warzywna, is a traditional dish typically served as a side or appetizer. It is made with a variety of fresh vegetables, such as cucumbers, tomatoes, carrots, and cabbage, and is often dressed with a vinegar-based dressing. This colorful and refreshing salad is a great way to add some extra vegetables to your diet and is perfect for potlucks or picnics.

Here are our top 2 tried and tested recipes!

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

Ingredients

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!

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

Ingredients

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

Tips

For the best flavor, use fresh, ripe vegetables. If you can, get them from a farmers market or grow your own.
If you're short on time, you can use pre-cut vegetables from the grocery store. Just be sure to wash them thoroughly before using.
Don't be afraid to experiment with different vegetables. There are many different vegetables that can be used in Polish vegetable salad, so feel free to use what you have on hand or what you like the best.
If you're looking for a lighter salad, use a vinaigrette dressing. For a more flavorful salad, use a creamy dressing.
Polish vegetable salad is a great make-ahead dish. It can be stored in the refrigerator for up to 3 days.

Conclusion

Polish vegetable salad is a delicious, healthy, and versatile dish that can be enjoyed as a side dish or a main course. It's a great way to use up fresh vegetables, and it's also a good way to get your daily dose of vitamins and minerals. If you're looking for a new salad recipe to try, I highly recommend giving Polish vegetable salad a try.