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.
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.
