Polish Potato Salad with Eggs and Pickles Recipe
This traditional Polish Potato Salad with Eggs and Pickles is a creamy and flavorful side dish perfect for any meal or gathering. Featuring tender boiled potatoes, hard-boiled eggs, tangy pickles, fresh herbs, and a rich dressing of mayonnaise, Greek yogurt, sour cream, and Dijon mustard, this salad offers a delightful balance of textures and flavors. Easy to prepare and full of classic ingredients, it’s a refreshing addition to your recipe collection.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Category: Salad
- Method: Boiling
- Cuisine: Polish
- Diet: Vegetarian
Ingredients
Scale
Vegetables and Herbs
- 8 small to medium gold potatoes
- 3 medium pickles in brine
- ½ small red onion, chopped
- 3 green onions, chopped
- 2 tablespoons dill, chives, and parsley (combined)
Protein
- 4 eggs
Dressing
- ½ cup mayonnaise
- ½ cup plain Greek yogurt
- 2 tablespoons sour cream
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
- Boil Potatoes: Brush down the potatoes to clean them, then place them in a pot filled with water. Bring to a boil and cook until tender when pierced with a fork, about 20-30 minutes.
- Boil the Eggs: In a separate medium pot, bring water to a rolling boil. Crack the eggshells gently and add a pinch of salt to the water. Carefully place the eggs into the boiling water and cook for 10 minutes to hard boil.
- Cool Potatoes and Eggs: Once cooked, remove the potatoes and eggs from the boiling water and set them aside to cool down completely before handling.
- Prepare Mix-Ins: While the potatoes and eggs cool, chop the pickles, red onion, green onions, and fresh herbs. Add them to a large mixing bowl.
- Make the Dressing: In a separate bowl, combine the mayonnaise, plain Greek yogurt, sour cream, Dijon mustard, salt, and pepper. Mix well until smooth and creamy.
- Combine Salad: Once cooled, peel and chop the eggs and potatoes. Add them to the bowl with the chopped pickles, onions, and herbs.
- Finish and Serve: Pour the dressing over the combined ingredients and gently mix everything until well coated. Serve chilled or at room temperature and enjoy.
Notes
- For best results, use small to medium gold potatoes as they hold their shape well after boiling.
- Cooling the potatoes and eggs completely is crucial to prevent the dressing from becoming watery.
- Adjust the amount of mayonnaise and yogurt according to your preferred creaminess and taste.
- This salad can be made a day ahead and stored in the refrigerator to let flavors meld beautifully.
- Feel free to add a sprinkle of paprika or chopped fresh dill on top for extra color and flavor.
Keywords: Polish potato salad, potato salad with eggs, pickled potato salad, creamy potato salad, traditional Polish recipe, mayonnaise potato salad