Polish potato salad recipe
A Polish take on a potato salad, calling for sour cream, sweet pickled cucumber, eggs and dill.
Ingredients
- 500 g new potatoes, washed but unpeeled
- 2 free range eggs
- 2 sweet pickled cucumber spears, finely chopped
- 3 spring onions, finely chopped
- 100 g mayonnaise
- 50 g sour cream
- 2 tablespoons liquid from the cucumber spears
- 1 pinch salt and pepper to season
- 1 pinch fresh dill to garnish
- 17.6 oz new potatoes, washed but unpeeled
- 2 free range eggs
- 2 sweet pickled cucumber spears, finely chopped
- 3 spring onions, finely chopped
- 3.5 oz mayonnaise
- 1.8 oz sour cream
- 2 tablespoons liquid from the cucumber spears
- 1 pinch salt and pepper to season
- 1 pinch fresh dill to garnish
- 17.6 oz new potatoes, washed but unpeeled
- 2 free range eggs
- 2 sweet pickled cucumber spears, finely chopped
- 3 spring onions, finely chopped
- 3.5 oz mayonnaise
- 1.8 oz sour cream
- 2 tablespoons liquid from the cucumber spears
- 1 pinch salt and pepper to season
- 1 pinch fresh dill to garnish
Details
- Cuisine: Polish
- Recipe Type: Salad
- Difficulty: Easy
- Preparation Time: 30 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- Bring a large pan of water to the boil. Put the new potatoes in the pan and boil for five minutes. After five minutes, add the two eggs and boil in the same pan for a further ten minutes. Check the potatoes are cooked and drain the potatoes and eggs under cold water. The eggs will be hard boiled.
- Chop the potatoes into small cubes. Peel the hard boiled eggs and chop them into small pieces. Put the potatoes and eggs into a large bowl. Add the finely chopped sweet pickled cucumbers and most of the spring onions - save a sprinkle to use as a garnish.
- In a separate, smaller bowl, add the mayonnaise and sour cream and add a couple of tablespoons of the liquid from the sweet pickled cucumber spears to loosen. Whisk together well and pour over the potatoes.
- Mix everything together well. Season with salt and pepper and garnish with dill. You can serve the salad immediately, but it tastes better the next day – leave it to cool down completely before refrigerating.
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