Lunch · 45 min · polish

Sałatka Jarzynowa

Weeknight-friendly Polish cooking: Sałatka Jarzynowa comes together in 45 minutes with potatoes, carrots, and not much else. It is weeknight cooking that still hits your targets — 7 grams of protein per serving. No specialty equipment and nothing hard to find at a regular grocery store.

✓ USDA-verified nutrition data

Ingredients

• 3 Potatoes
• 3 Carrots
• 1 Parsnip
• 3 Eggs
• 1 cup Pickled cucumbers
• 1 cup Green peas
• 3/4 cup Mayonnaise
• 1 tbsp Mustard

Steps

1. Boil the root vegetables whole until just tender; peel after cooking to keep them from waterlogging.
2. Hard-boil the eggs with bright, golden yolks.
3. Dice everything small and even — jarzynowa is all about the uniform dice.
4. Fold in the peas and pickles; the pickles should be assertive, not shy.
5. Bind with mayonnaise loosened with mustard; creamy, never swimming.
6. Chill 1 hour; serve as a mound with parsley. No Polish celebration lacks it.

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