📍 Where this dish comes from: Mazovia (Mazowsze)
Discover the history of this region →
Discover the history of this region →
Sałatka jarzynowa is a genuine fixture of Polish holiday tables, a diced vegetable and egg salad bound generously in mayonnaise. This version drops the traditional potato and carrot-heavy base for cauliflower, keeping the same familiar flavor with a lighter hand on the mayonnaise.
What You’ll Need
Servings: 6 servings
Calories: 220kcal
Ingredients
- 2 cups cauliflower cut into small dice and steamed until just tender
- 2 carrots diced small and steamed until just tender
- 3 dill pickles diced small
- 4 hard-boiled eggs diced
- 1/2 cup peas cooked (optional, for authenticity)
- 3/4 cup mayonnaise
- 1 tbsp mustard
- Salt and pepper to taste
Instructions
- Combine steamed cauliflower, steamed carrots, diced pickles, diced eggs, and peas if using in a large bowl.
- In a separate small bowl, whisk mayonnaise and mustard together.
- Fold the mayonnaise mixture into the vegetables, coating evenly.
- Season with salt and pepper.
- Cover and refrigerate at least 1 hour before serving to let the flavors meld.
Nutrition
Serving: 1serving | Calories: 220kcal | Protein: 8g | Fat: 18g | Fiber: 2g
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Health Benefits
- Cauliflower provides fiber and vitamin C in place of starchy potato.
- Eggs add complete protein and choline for brain and liver health.
- A reduced mayonnaise quantity keeps the fat content satisfying without excess.