Wanna know a secret to this unique Potato salad? It is a wonderful salad that can act as a perfect addition to your summer barbecue. It’s tangy and refreshing and pairs well with all kinds of meat. It can also act as a separate vegetarian dish. A winner in all aspects.
Actually, it seems like almost all nations have their own kind of potato salad. They differ by type of potatoes, additional ingredients, sauces and spices; but they all have one thing in common, obviously, Potatoes. To be quite honest, I think there are few different kinds of potato salads typical to Poland. While this post is based after a less typical Polish potato salad – the Jewish Salad – the most popular is called: Vegetable Salad. In addition to potatoes, it contains other root vegetables and usually also peas, sometimes corn, and sometimes apples. There’s a lot of different schools on how to make this salad and for sure you can get it in every Polish house. I usually make mine for Christmas and I will post about it in the future. My family loves it and they always request it. I assume that some Poles would cringe now by calling our beloved “vegetable salad” a “potato salad” but it seems to me like it’s the right place to categorize it 🙂
Polish cuisine is famous for its use of potatoes. You can find them mashed, roasted, fried, baked, grated and fried into potato pancakes, put in pierogies, added to soups and serve as main ingredients in potato salads.
So coming back to my special, unique Potato Salad called by Poles: Jewish Salad…. It seems like there’s a lot of influences between Polish and Jewish cuisine like: potato pancakes, pickles, chicken soup, stuffed cabbage and many more. They all are super delightful. So I’m not totally sure about origin of this salad, but what I know is that it’s the best potato salad I’ve ever ate.
Traditionally this salad contains potatoes, eggs, onions and pickles. And here’s my secret: I’ve added 3 types of fresh herbs: parsley, dill and chives to make it tastes like a spring in Poland. We had it recently with our neighbors who’d invited us over for a barbecue and we paired it with their delicious ribs and shrimp from the grill.
By the way, check out my neighbor’s amazing newborn photography here:
Comments and questions are very welcome. Let me know if you have a favourite potato salad.
- 10 small/medium gold potatoes
- 4 eggs
- 3 medium pickles in brine
- ½ of a small red onion
- 3 strings green onions (scallions) with their leaves
- 2-3 tablespoon of each, chopped dill, chives and parsley
- ½ cup of good quality mayonnaise
- ½ cup of plain greek yogurt
- 2 tablespoon creme fresh or sour cream
- 1 tablespoon Dijon Mustard
- Salt and pepper to taste
- Brush down potatoes and put them into a pot of water. Boil until tender when pierce with fork; about 20-30 minutes
- In a medium pot, boil the water for the eggs
- Once the water is boiling, punch the egg shells, add pinch of salt and place eggs into the boiling water.
- Cook for 10 minutes
- After potatoes and eggs are cooked, set them aside and let cool down
- In the meantime chop pickles, onions and herbs and to big bowl
- In a separate bowl, mix together mayo, yogurt, creme fresh, mustard salt and pepper
- Once potatoes and eggs have cooled down, chop them and add to the bowl with pickles, onions and herbs
- Add sauce and mix together