Salatka Jarzynowa


A beloved Eastern European treat



Salatka jarzynowa, which translates to vegetable salad is a very popular dish in Eastern Europe. This version is made with potatoes, carrots, celery root, eggs, pickled cucumbers and of course mayo. It’s a mouthwatering salad that’s as versatile as it is delicious.

Joanna brings us this dish from Gdynia, Poland. Salataka Jarzynowa is a staple at just about every Polish gathering, from Christmas feasts to birthday bashes. It’s the dish that unites Joanna’s loved ones, evoking memories of chopping veggies around the table.

To make this salad, start by boiling all the vegetables until tender, then allow them to cool down. Once they’re manageable, give them a peel. It’s easier to do this while they’re still warm, but you can also peel them before boiling. Next, dice the vegetables, hard-boiled eggs and pickles into small cubes. Mix in a generous dollop of mayo and season with salt and pepper plus any additional spices you desire (a squeeze of lemon adds a refreshing twist). Let the salad chill in the fridge for a few hours to allow the flavors to meld. Before serving, give it a taste and adjust the seasoning as needed. Somehow the salt has a sneaky way of disappearing with time.

As I take my first bite, I’m transported back to my days in Russia, where Salatka Jarzynowa was a comforting companion during late-night study sessions (wink, wink). The creamy texture and zing of the pickles are a taste of nostalgia in every mouthful.

From popular add-ins like peas and diced ham to the ongoing debate between mayo brands (Winiary or Kielecki), there’s no shortage of opinions when it comes to this cherished dish. But that’s part of its charm. Salatka Jarzynowa is a recipe that invites creativity and personalization, making it perfect for sharing and enjoying with friends and family. So feel free to experiment and find your own twist on this classic Polish dish!

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Salatka Jarzynowa


  • 1 large potatoes
  • 1 medium carrot
  • ¼ of a celery root
  • 3 Polish-style (fermented) pickled cucumbers plus a splash of the pickle brine
  • 2 hard boiled eggs
  • 1 heaping Tbsp mayo
  • 1 Tbsp mild mustard
  • salt to taste


  • Boil all the vegetables, let them cool down.
  • Peel them, you will want to do this when they are still warm, alternatively you can peel them before you boil them, up to you.
  • Cut in very small cubes, same with eggs and pickles.
  • Add the mayo and salt and pepper and any other spices you want want, lemon is often nice.
  • Let it rest in the fridge at least few hours, taste it and probably add more salt because somehow magically salt disappears with time. Enjoy!
Course: Lunch, Snack
Region: Europe
Diet: Gluten Free, Vegetarian
Keyword: Comfort food


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