Polish Mayonnaise Root Vegetable Salad
Delicious Polish root vegetable salad made with potatoes, carrots, celery and parsley root, eggs, and pickles, all tossed in creamy mayonnaise. Perfect veggie salad for breakfast, lunch, or as a crowd pleasing dish at parties.
This classic Polish root vegetable salad salad is a creamy, hearty mix of potatoes, carrots, celery root, parsley root, eggs, pickles in brine, onion and apple all mixed together with smooth mayonnaise. It’s a versatile dish that is perfect as a hearty breakfast, a satisfying lunch, or a crowd pleasing party side. Traditional easy creamy Polish mayo vegetable salad, also known as sałatka jarzynowa, made with diced root vegetables and without lettuce. The combination of tender root vegetables, savory eggs, and crunchy pickles makes each bite comforting, flavorful, and full of texture. In Poland, this mayo based veggie salad is popular for holidays like Christmas and Easter, and it is also made throughout the whole year.
Looking for more Polish recipes? Don’t forget to make Polish Green Peas and Carrots and Vegetable Cauliflower Salad.
Polish Mayonnaise Vegetable Salad Recipe
Texture: soft, tender but firm.
Taste: mildly sweet from root veggies.
Simplicity: easy to make but time consuming, cook the veggies the chop.
Meal Type: breakfast, lunch, meal prep.
Polish Veggie Salad Ingredients Needed
- Eggs – add extra protein, richness and a creamy texture.
- Carrots – provide natural sweetness and color. I recommend using large carrots, as I prefer the salad to have the maximum amount of carrots over any other veggie.
- Potatoes – makes the salad hearty and fulfilling.
- Parsley Roots – gives slightly sweet flavor to the dish.
- Celery Root – balances perfectly other veggies.
- Onion – adds savory and sharp flavor. It complements perfectly with other veggies.
- Apple – provides freshness and natural sweetness, adding a light, crisp contrast to the creamy ingredients.
- Green Peas – add mild sweetness to the dish.
- Pickles – bring tanginess, crunch, and a slightly acidic contrast that balances the richness of the mayonnaise.
- Mayonnaise – binds all ingredients together very well.
- Mustard – adds tangy flavor, but mustard is optional.
- Salt – enhance the flavor.
- Black Pepper – adds spiciness to the dish.
How to make Vegetable Salad
Make this Polish Mayonnaise Vegetable Salad today! (Full recipe and ingredients list below).
- Prepare a medium sized pot of water and boil the eggs for 10 minutes.
- In a separate large pot, add water and place the carrots, potatoes, parsley roots, and celery root. Cut long vegetables in half if they don’t fit in the pot.
- Cook the vegetables for about 2 hours, or until they are soft and tender. If they are still too firm, continue cooking until done.
- Allow the vegetables to cool, then peel the eggs and vegetables.
- Chop the eggs and all the cooked vegetables, and place them in a large bowl.
- Chop the apple and onion, add it to the bowl. Add the green peas and pickles.
- Add the mayonnaise, mustard (optional), salt, and black pepper. Mix well.
- Taste and adjust the seasoning as needed, adding more mayonnaise, salt, or black pepper if desired. If the salad is too dry, add an additional 1/4 cup of mayonnaise or more if needed.
Mayo Veggie Salad Tips
- For a lighter version of the salad, use half (or less) of the amount of plain, unflavored Greek yogurt along with the rest of mayo. I don’t recommend using only Greek yogurt, because you still need mayonnaise to create a delicious, creamy, and rich salad.
- For extra tangy flavor, add approximately 1 – 2 tablespoons of mustard to enhance the taste.
- You can substitute parsley root with parsnip if you can’t find parsley root.
- Substitute: I also recommend using pickles in brine rather than pickles in vinegar, but if brined pickles aren’t available, the salad will still work, the flavor may just be slightly different.
- If you don’t like onions in the salad, you can omit them or use a milder green variety as a substitute, for example sweet onion can be used.
- Taste your salad before adding salt and black pepper, as each mayonnaise differs in salt content. If you substitute some mayonnaise with Greek yogurt, you may need to add more salt.
- Also, you can use frozen green peas instead the ones in a can, you just need to cook them first according to package instructions, approximately 10-15 minutes. Drain, then add them to the salad.
Salad with Root Vegetables FAQ’s
Yes! This vegetable salad is perfect for any time of the day. Enjoy it for breakfast with a sandwich, as a fresh and flavorful appetizer, or as a side dish for lunch or dinner. It’s also a crowd pleaser at parties and gatherings.
Yes, this salad traditionally contains eggs, which add richness and texture. However, if you prefer, you can omit the eggs or substitute them with alternatives like chickpeas, or extra vegetables to keep it egg free. Keep in mind if you use chickpeas it will not be Polish anymore since chickpeas are not very popular in Poland.
Yes, this salad is vegetarian as it contains no meat. You can also make it vegan by omitting the eggs and using vegan mayonnaise, making it a plant based, creamy, and delicious option for everyone.
No, this type of Polish salad cannot be frozen because the mayonnaise and cooked vegetables do not hold up well after freezing, they can become watery and lose their texture. However, you can store the salad in a glass or plastic container with a lid in the refrigerator for up to 4 – 5 days to enjoy it fresh during the day. For best results, give it a gentle stir before serving.
Other Salads
- Leek Mushroom Salad with Hard Boiled Eggs
- No Mayo Easy Crunchy Broccoli Salad
- Quick Dill Creamy Cucumber Salad
- Roasted Sweet Potato Salad
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Polish Mayonnaise Root Vegetable Salad
Ingredients
- 5 eggs
- 3 carrots medium sized or large
- 3 potatoes medium sized
- 2 parsley roots medium sized
- 1 celery root small
- 1 onion small
- 1 apple small, peeled
- 14 oz. green peas 1 can, drained
- 1 cup pickles in brine, chopped
- 1 1/4 cup mayonnaise or slightly more
- 2 Tbsp. mustard optional
- 1/2 tsp. salt or slightly more
- 1/2 tsp. black pepper or slightly more
Instructions
- Prepare a medium sized pot of water and boil the eggs for 10 minutes.5 eggs
- In a separate large pot, add water and place the carrots, potatoes, parsley roots, and celery root. Cut long vegetables in half if they don’t fit in the pot.3 carrots, 3 potatoes, 2 parsley roots, 1 celery root
- Cook the vegetables for about 2 hours, or until they are soft and tender. If they are still too firm, continue cooking until done.
- Allow the vegetables to cool, then peel the eggs and vegetables.
- Chop the eggs and all the cooked vegetables, and place them in a large bowl.
- Chop the apple and onion, add it to the bowl.1 apple, 1 onion
- Add the green peas and pickles.14 oz. green peas, 1 cup pickles
- Add the mayonnaise, mustard (optional), salt, and black pepper. Mix well.1 1/4 cup mayonnaise, 2 Tbsp. mustard, 1/2 tsp. salt, 1/2 tsp. black pepper
- Taste and adjust the seasoning as needed, adding more mayonnaise, salt, or black pepper if desired. If the salad is too dry, add an additional 1/4 cup of mayonnaise or more if needed.
Notes
- For a lighter version of the salad, use half (or less) of the amount of plain, unflavored Greek yogurt along with the rest of mayonnaise. I don’t recommend using only Greek yogurt, because you still need mayonnaise to create a delicious, creamy, and rich salad.
- For extra tangy flavor, add approximately 1 – 2 tablespoons of mustard to enhance the taste.
- You can substitute parsley root with parsnip if you can’t find parsley root.
- Substitution: I also recommend using pickles in brine rather than pickles in vinegar, but if brined pickles aren’t available, the salad will still work, the flavor may just be slightly different.
- If you don’t like onions in the salad, you can omit them or use a milder green variety as a substitute. Taste your salad before adding salt and black pepper, as each mayonnaise differs in salt content. If you substitute some mayonnaise with Greek yogurt, you may need to add more salt.
- Also, you can use frozen green peas instead the ones in a can, you just need to cook them first according to package intructions, approximately 10-15 minutes. Drain, then add them to salad
Nutrition
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