This Easy Polish Potato Salad is a comforting dish made with tender potatoes, crunchy pickles, and a creamy dressing. It’s the perfect side for any meal!
If you’re like me, you can’t resist sneaking bites while it chills in the fridge. It’s so good, you’ll want to make extra for lunch the next day. Enjoy it with a sprinkle of fresh herbs! 🌿
Ingredients & Substitutions
Potatoes: Yukon Gold or red potatoes work best for their creamy texture. If you prefer, you can use Russet potatoes, but they may make the salad a bit fluffier. I like to use a mix of types for variety!
Carrots: Fresh, diced carrots add a nice crunch. If you’re in a hurry, you can use frozen, just make sure they’re thawed and drained well first.
Dill Pickles: Dill pickles give a lovely tang. If you’re not a fan, try sweet pickles or even relish as a substitute, but keep in mind it will change the flavor.
Green Peas: Canned peas are super convenient. If you prefer fresh peas, just blanch them quickly before adding to the salad.
Hard-Boiled Eggs: They add creaminess and protein. If you want a vegan option, you could just omit them or use tofu scramble for a similar texture.
Mayonnaise: Regular mayonnaise is classic, but feel free to use Greek yogurt for a lighter alternative. I’ve tried vegan mayo, and it works lovely too!
How Do You Get the Perfect Potato Texture?
Cooking the potatoes just right is key for your salad’s texture. Aim for tender but firm potatoes—overcooking will make them mushy. Here’s how to do it:
- Peel and dice your potatoes into even pieces for consistent cooking.
- Start with cold, salted water to get even cooking when you bring it to a boil.
- Keep an eye on them! Start checking around the 10-minute mark to avoid overcooking.
Once they’re done, drain and let them cool before mixing. This way, they won’t turn mushy when combined with the dressing.
How to Make Easy Polish Potato Salad
Ingredients You’ll Need:
For the Salad:
- 2 pounds potatoes (Yukon Gold or red potatoes), peeled and diced
- 4 large carrots, peeled and diced
- 1 cup dill pickles, diced
- 1 cup canned green peas, drained
- 4 hard-boiled eggs, peeled and chopped
- 1/2 cup finely chopped red onion
For the Dressing:
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- 2 teaspoons vinegar (white or apple cider)
- Salt and pepper to taste
How Much Time Will You Need?
This salad takes about 30 minutes of preparation time, plus at least 2 hours of chilling in the fridge. So, it’s a great make-ahead side dish for your meals!
Step-by-Step Instructions:
1. Cooking the Potatoes and Carrots:
Begin by placing the diced potatoes and carrots in a large pot. Cover them with salted water and bring to a boil over medium-high heat. Cook for about 10-15 minutes, or until they are tender but still firm. You don’t want them too mushy! Once done, drain and set them aside to cool.
2. Mixing the Ingredients:
In a large mixing bowl, combine the cooled potatoes and carrots with the diced dill pickles, drained green peas, chopped hard-boiled eggs, and finely chopped red onion. Gently toss these ingredients together so they are evenly distributed.
3. Making the Dressing:
In a separate small bowl, whisk together the mayonnaise, yellow mustard, and vinegar. Add salt and pepper to taste. This dressing adds creaminess and a tangy flavor to the salad!
4. Combining the Salad:
Pour the dressing over the salad ingredients and gently mix everything together until the vegetables and dressing are well combined. It’s okay to be gentle here to avoid mashing the potatoes!
5. Chilling the Salad:
Cover the salad with plastic wrap or a lid, then refrigerate it for at least 2 hours. This resting time helps blend all the flavors together beautifully.
6. Serving the Salad:
When you’re ready to serve, take the salad out of the fridge. You can garnish it with fresh herbs like dill or parsley for an added touch. Serve chilled and enjoy your wonderful Polish potato salad!
Enjoy your creamy, tangy, and classic Polish-style potato salad!
FAQ About Easy Polish Potato Salad
Can I Use Other Vegetables in This Salad?
Absolutely! You can customize your potato salad by adding other vegetables such as chopped bell peppers, celery, or corn. Just make sure to keep the texture in mind, and adjust cooking times if needed.
How Long Can I Store Leftover Potato Salad?
You can store leftovers in an airtight container in the fridge for up to 3 days. The flavors may continue to develop, making it even tastier the next day!
Can I Make It Vegan?
Yes! To make a vegan version, simply substitute the mayonnaise with a plant-based mayonnaise and omit the hard-boiled eggs, or use a tofu scramble in place of eggs for added protein.
What’s the Best Way to Serve This Potato Salad?
This salad is best served chilled. Pair it with grilled meats, sandwiches, or as part of a picnic spread. It’s a versatile side that complements many dishes!
