Polish Royal Salad or sałatka królewska is one of those unusual Polish creations. It’s a combination of flavors that I wouldn’t have thought to put together, much like the Cauliflower Salad that my friend Ėlzbieta taught me to make.
When a reader asked recently if I had a recipe for Royal Salad, I didn’t recognize the name. A quick internet search revealed that there are basics included in every version of Royal Salad:
canned corn, canned celery, canned pineapple, hard-boiled eggs. and mayo
There are other add-ins, but they seem to come and go. Many people add diced ham to the ingredients above. Sometimes canned beans take the protein limelight. Some recipes call for diced leeks; some add cubed cheese. Some add mustard with the mayo. It’s a salad, after the basics, there’s some leeway.
While I didn’t recognize the royal salad name, this is a dish I’ve sampled at Polish hotel breakfast buffets. The spread that the most humble Polish hotel puts out for breakfast is amazing. There is so much variety, there will something, many things, for everyone. The breakfast really fuels you for the day and make be enough to keep you going until supper.
Ingredients for Polish Royal Salad
One of the most noticeable things about the Polish Royal Salad ingredients that I’ve listed above is that the list includes so much canned produce.
Since this is a Polish recipe, I suspect the canned celery is canned celery root or maybe pickled celery stalks. I tried to both honor the original recipe and the lack of familiarity and availability of celery root in the USA. I used celery stalks which have a slightly stronger taste but are easy to find. Because the celery was canned, I gave the celery a quick blanching. I did the same with the leeks I used.
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I’ve looked around to find some history of this dish. With such emphasis on the canned ingredients, I wonder if it dates back to the Communists times in Poland. I suspect to have had all of these ingredients on hand at once would have made for a feast, a royal dish indeed.
If you have any info on the background of this dish, I’d love to hear it.
The next time I make it, I think I will try to use more fresh ingredients. I think I would have preferred the taste and texture of fresh pineapple and fresh celery. Ah well, live and learn.
A popular Polish salad combining sweet and savory in a mayonnaise based dressing
- 3 stalks celery finely diced
- 1 leek, white part only quartered and sliced thinly OR 4 green onions, thinly sliced
- 1 can crushed pineapple, drained
- 1 can whole corn, drained
- 1 cups cubed ham
- 3 hard-boiled eggs, peeled and dicecd
- 1/4 cup mayonnaise
- 1/4 cup plain yogurt
- salt and pepper to taste
- Add the celery and leek to a strainer, submerge in boiling water for 2 minutes. Remove and rinse with cool water.
- Add to a bowl with the pineapple, corn, ham, and eggs. Whisk together the mayo and yogurt and add to the salad, stirring to combine, season with salt and pepper. Chill
Keywords: Polish Royal Salad