PL: Sałatka Ziemniaczana z Jabłkiem i Groszkiem
Have you ever been to a Polish party, picnic or a wedding? Then it’s likely you’ve seen a giant bowl of a potato salad on the table. And if you tried it, you’ll know how well it complements grilled kiełbasa sausage and meats that are being served.
The key ingredient of an authentic Polish-style potato salad is a high quality spud. To make this recipe, I headed to my local market, where I found these cute & tiny new potatoes – the first potatoes of the season. Love ’em!
If you can’t find new potatoes – don’t worry. Regular potatoes will work just as well, just cut them into cubes.
Quick tip: If you feel that this recipe is too old fashioned for your liking, try adding avocado, smoked salmon or dried tomatoes.
This recipe works well in winter months, when the selection of fresh vegetables is limited. Just remember to look for smooth, firm-textured potatoes without any bruises or discolouration.
How to Make This Salad?
Simply cut boiled potatoes into cubes, cover in mayonnaise with chopped onion, chopped apple, boiled eggs and pickles.
Season with salt, pepper and chopped greens such as dill or parsley. For a full recipe, scroll down to the bottom of this post.
Can You Make This Potato Salad The Day Before?
Yes. You can easily make the salad a day ahead – just mix all the ingredients, skipping the apple and mayonnaise.
Keep it refrigerated until you’re ready to go. Before serving, add chopped apple and blend everything with mayo.
Is It Better To Boil Potatoes With or Without Skin?
I watched a cooking show a while back, where a chef explained that boiling potatoes with the skin on adds flavour and texture to the finished product. Since then, I skip peeling them before boiling – and if they’re new potatoes, I don’t peel them at all.
If you really can’t imagine eating potato skins, you can peel them after they’re boiled. Just wait until they’re cooled down first.
Looking through my recent purchase – “Kuchnia polska. Potrawy regionalne” (“Polish cuisine. Regional dishes”) cookbook by Hanna Szymanderska, I’ve noticed that there are many regional varieties of this salad.
The one that caught my eye is Szałot Śląski – a Silesian recipe with sausage and/or pickled herring. I’m going to try it very soon :)
- 10 potatoes, medium-sized (or 15 small new potatoes)
- 5 eggs
- 1 onion, yellow
- 4 pickled cucumbers, "kiszone",medium size
- 1 can peas, 15oz/400g can, drained
- 1 apple
- 3 tbsp mayonnaise
- 1 tsp mustard, mild
- 1/4 cup dill, fresh
- salt, to taste
- pepper, to taste
- Boil potatoes either whole or cubed - both methods work well. The key is to make sure the cubes or whole potatoes are roughly the same size. They'll be ready within 15-20 minutes (poke them with a fork to check if they're tender)
- Boil the eggs (7-9 minutes).
- Cube your potatoes if cooked whole. Chop eggs and pickles roughly into pieces.
- Peel the onion and chop finely. Throw everything into a large bowl.
- Peel an apple and cut into small cubes. Add them to the bowl together with drained peas.
- Add mustard and 3 tablespoons of mayo. Add chopped dill, season well.
- Mix together carefully. If you feel the salad is too dry, add more mayonnaise or a thick yoghurt.
- Serve chilled.
The salad shouldn't be kept outside of the fridge for more than 4 hours. Eat it quick!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 426 Total Fat: 10g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 158mg Sodium: 240mg Carbohydrates: 73g Fiber: 9g Sugar: 10g Protein: 15g
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