Polish Veggie Potato Salad
Perfect for barbecues, picnics, and family gatherings.
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.