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 the meats that are being served.
It works well in winter when the selection of fresh vegetables is limited. Authentic Polish-style potato salad is made of boiled spuds cut into cubes, covered in mayonnaise with chopped onions, boiled eggs and pickles. It gets seasoned with salt, pepper and chopped greens such as dill or parsley.
There are regional varieties of this salad, such as Szałot śląski – a Silesian recipe with sausage and/or pickled herring.
If you feel that this recipe is too old fashioned for your liking, try adding avocado, smoked salmon or dried tomatoes.
Polish Potato Salad with Apple and Peas
- 10 potatoes medium-sized, all-purpose
- 5 eggs
- 1 onion yellow
- 4 pickled cucumbers “kiszone”,medium size
- 1 can peas 15oz/400g can, drained
- 1 apple
- mayonnaise as much as you need
- 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 2 tablespoons of mayo. Add chopped dill, season well. Mix together carefully. If you feel the salad is too dry, add more mayonnaise.
Best served chilled. It shouldn’t be outside of the fridge for more than 4 hours, so eat it quick!