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Spring Salad Recipe - Polish Salatka Wiosenna


Polish Spring Salad or Salatka Wiosenna

Polish Spring Salad or Salatka Wiosenna

© 2009 Barbara Rolek licensed to About.com, Inc.
This recipe for Polish spring salad or salatka wiosenna uses the bounty of springtime -- radishes, green onions, pencil-thin asparagus, peas. Poles like to chop their veggies finely and add hard-cooked eggs to their salads, and then dust them with the ubiquitous sweet paprika for color.

With the availability of produce year-round, this salad can be served any time, and it works well with cucumbers, green peppers, and other summer vegetables. If eggs aren't your thing, substitute mild, cubed yellow cheese.

Here's a larger picture of Polish spring salad.

Makes 4 servings of Polish Spring Salad or Salatka Wiosenna

Prep Time: 20 minutes

Total Time: 20 minutes


  • 4 chopped green onions, white and green parts
  • 1 cup finely chopped radishes
  • 1 cup finely chopped pencil-thin asparagus stalks (no tips)
  • 1 cup freshly shucked peas
  • 3 chopped hard-cooked eggs or 1 cup cubed yellow cheese
  • Salt and pepper
  • 1 cup mayonnaise


  1. In a large bowl, combine all the ingredients, seasoning to taste with salt and pepper. Add the mayonnaise and mix well. Refrigerate covered until cold.

  2. Serve on a lettuce-lined platter. Garnish with a radish rose and green onion blossom known as a pioropusz or head-dress in Polish. Sprinkle paprika over all.
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