Classic Polish Potato Salad Recipe

Key Ingredients & Substitutions

Potatoes: Medium potatoes, like Yukon Gold or red potatoes, are perfect because they hold their shape well. If you’re in a pinch, you can swap with waxy potatoes, but avoid starchy ones like Russets.

Pickles: Dill pickles add a nice tang. If you want less acidity, you can skip them or use sweet gherkins. I prefer homemade pickles when I can find them, as they add more flavor.

Mayonnaise: Traditional recipes often use mayonnaise for creaminess. If you’re after a lighter option, substitute with Greek yogurt or avocado for a healthier twist.

Onions: White onions provide a mild flavor. If you prefer something less sharp, sweet onions or green onions are great substitutes.

How Do You Cook Potatoes Perfectly for Salad?

Cooking potatoes properly is key for a good salad. You want fluffy, tender potatoes without them falling apart. Start with cold water to ensure even cooking. Here’s how:

• Cut potatoes evenly for consistent cooking.
• Bring the water to a boil, and once boiling, reduce to a simmer.
• Check for doneness by piercing a potato with a fork. They should feel tender but not mushy.

After draining, rinse with cold water; this stops cooking and helps prevent mushiness. Be gentle as you mix everything. This makes sure you get that perfect potato salad texture!

Classic Polish Potato Salad

Ingredients You’ll Need:

For The Salad:

• 2 pounds (about 6 medium) medium potatoes, peeled and diced
• 3 large hard-boiled eggs, chopped
• 1 cup dill pickles, diced (pickled cucumbers)
• 1/2 cup finely chopped white onion

For The Dressing:

• 1/2 cup mayonnaise
• 2 tablespoons sour cream
• 1 tablespoon yellow mustard
• 1 tablespoon apple cider vinegar or white vinegar
• Salt and freshly ground black pepper, to taste

Optional Ingredients:

• 2 tablespoons fresh dill, chopped
• 1/4 cup chopped fresh green onions or chives

How Much Time Will You Need?

This recipe takes about 20 minutes of active preparation time, plus at least 1-2 hours of chilling time in the fridge. The longer the salad chills, the better the flavors will blend together, making it well worth the wait!

Step-by-Step Instructions:

1. Cooking the Potatoes:

Place the diced potatoes in a large pot and cover them with cold water. Add a pinch of salt and bring the water to a boil. Cook the potatoes for about 10-15 minutes, or until just tender when pierced with a fork. Be careful not to overcook them; they should hold their shape for the salad.

2. Cooling the Potatoes:

Once the potatoes are cooked, drain them and rinse briefly under cold water to cool them quickly. This will stop the cooking process. Set the potatoes aside to ensure they drain thoroughly.

3. Preparing the Dressing:

In a large mixing bowl, combine the mayonnaise, sour cream, yellow mustard, and vinegar. Stir well until the mixture is smooth and creamy. This dressing will bind all the delicious ingredients together!

4. Combining Ingredients:

To the bowl with the dressing, add the cooled potatoes, chopped hard-boiled eggs, diced pickles, and chopped onion. Gently fold everything together using a spatula or spoon until all the ingredients are evenly coated in the dressing.

5. Seasoning and Garnishing:

Season your potato salad with salt and pepper to taste. If you want, you can add chopped fresh dill and green onions for extra flavor and color. Mix gently again to combine.

6. Chilling the Salad:

Cover the salad with plastic wrap or a lid and refrigerate it for at least 1-2 hours. This chilling time allows the flavors to meld perfectly and makes the salad even more delicious!

7. Serving the Salad:

Before serving, give the potato salad a gentle stir and taste it. Adjust the seasoning if needed. You can serve it chilled or at room temperature, alongside grilled meats or your favorite Polish dishes. Enjoy!

This creamy, tangy Classic Polish Potato Salad will surely be a hit at your next gathering!

Frequently Asked Questions about Classic Polish Potato Salad

Can I Use Other Types of Potatoes?

Absolutely! While medium potatoes like Yukon Gold or red potatoes are ideal, you can also use waxy potatoes as they hold their shape well. Just avoid starchy varieties like Russets, which can become mushy.

Can I Make This Salad Vegan?

Yes! You can modify the recipe by using a vegan mayonnaise and skipping the eggs. For creaminess, you could also add some avocado or silken tofu blended until smooth.

How Long Does Potato Salad Last in the Refrigerator?

This salad can be stored in an airtight container in the refrigerator for up to 3-4 days. Make sure to stir it gently before serving again, as some ingredients may settle.

Can I Make This Ahead of Time?

Definitely! This salad is great to prepare a day in advance. The flavors develop even more when it sits in the fridge overnight, making it taste even better!