Potato Salad with Eggs and Pickles is super easy to make and it tastes incredible. The combination of eggs, pickles and an assortment of herbs make for a decadent, yet simple and unique dish.
Potato Salad with Eggs and Pickles reminds me of the wonderful barbecue dinners that I used to have back in Poland. This dish was a staple at ever gathering. Now, this Potato Salad with Egg and Pickles can act as a perfect addition to your next summer BBQ. It’s tangy and refreshing, and it pairs well with a variety of meat. Alternatively, it can also act as a separate vegetarian dish. However you choose to utilize it, this dish makes for a great accompaniment to any meal.
It seems like almost all nations have their own spin on potato salad. Variations differ by: type of potatoes, additional ingredients, sauces and spices; but they all have one thing in common (obviously)….Potatoes.
In all honesty, I think there are a couple of different kinds of potato salads common in Poland. While this post is based after a less typical Polish potato salad, the ‘Jewish Salad,’ the most popular is called the ‘Vegetable Salad.’ The Vegetable Salad contains other root vegetables too, usually also peas, sometimes corn, and sometimes apples.
There are several different schools of thought as to how to make this Vegetable Salad, and for sure you can get it in every Polish house. I usually make mine for Christmas and I will certainly create a post about it in the future. My family loves it and they always clamor for it around the holidays. I assume that some Poles are actually cringing now, as I term our beloved Vegetable Salad a “potato salad,” but it seems to me like it’s the right way to categorize it 🙂
Polish cuisine is famous for its use of potatoes. You can find them mashed, roasted, fried, baked, grated, fried into potato pancakes (like these Super Easy European Style Potato Pancakes), put in pierogis (like these Authentic Polish Pierogi with Potatoes and Cheese), added to soups, and serve as primary ingredients in potato salads.
So, coming back to this Jewish Salad….it seems like there are a lot of influences between Polish and Jewish cuisine. For example: potato pancakes, pickles, chicken soup, stuffed cabbage and many more. All really speak to me. While I can’t really tell you more about the origins of this salad, what I can tell you is that it’s delicious!
Traditionally, this Potato Salad with Eggs and Pickles contains:
- Potatoes – any kind can work, but I think that russet potatoes tastes the best in this salad;
- Onions – red onion is the best, but you can also use shallots instead; and
- Pickles – they need to be in brine not in vinegar (check this Traditional Polish Dill Pickle Soup where I talk about pickles in brine); and
- Here’s my secret…I’ve added 3 types of fresh herbs: parsley, dill and chives, to really capture the taste of spring in Poland.
We recently had it with our neighbors who’d invited us over for a BBQ. We paired it with their delicious ribs and shrimp from the grill. So, if you’re looking for some unique addition to your next BBQ, then use this Potato Salad with Eggs and Pickles recipe and neither you nor your guest will be disappointed.
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.
This post was originally published on July 9, 2014 and was since then updated to provide additional information.
- 8 potatoes small/medium gold
- 4 eggs
- 3 pickles medium, in brine
- 1/2 red onion small, chopped
- 3 green onions chopped
- 2 tablespoon dill, chives, parsley
- 1/2 cup mayonnaise
- 1/2 cup greek yogurt plain
- 2 tablespoon 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, sour cream , 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
If you like this recipe, you may also like these Polish recipes: