Polish Veggie Potato Salad – Sałatka Jarzynowa

Another dive into Polish recipes as we slowly try to recreate all of the recipes from our favorite deli in Chicago-land. As summer and grilling season have arrived in Texas, this Polish Veggie Potato Salad is a perfect fit with ribs, brisket, and other BBQ favorites.

This recipe is a fairly reduced portion size so that it is suitable for just my husband and I, but it can easily be scaled up and multiplying the recipe by three or four will make it perfect for bringing to your next potluck or family barbecue.

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Polish Veggie Potato Salad

Perfect for barbecues, picnics, and family gatherings.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Course Side Dish

Cuisine Polish

Servings 4 servings

Equipment

• small saucepan

Ingredients

  

• 1 medium potato russet
• 1 medium carrot
• 1 large egg
• ⅓ stick celery finely diced
• 2 medium pickles finely diced
• 2 Tbsp onion finely diced
• 1 green onion finely diced
• ¼ cup peas frozen (cooked) or canned
• 1 Tbsp fresh dill chopped
• 1 Tbsp sour cream
• 2-3 Tbsp mayonnaise or more, to taste
• salt and pepper to taste
• 1 Tbsp apple finely diced (optional)

Instructions

 

• Peal, chop, and boil potatoes and carrots until tender. Hard boil egg. Let cool while preparing other ingredients.
• Finely dice up celery, pickles, onion, green onion, and apple (if using). When cooled, dice carrots, potatoes, and eggs.
• In a large mixing bowl combine diced ingredients, peas, and dill. Add salt, pepper, sour cream, and mayonnaise. Mix gently until combined (you do not want to mash your potatoes).
• Taste, add additional salt and pepper if necessary. If too dry add additional mayo.
• Refrigerate to cool and enjoy.

Keyword Polish, potato salad