Salad with Egg, Potatoes and Pickled Cucumber Recipe
This salad is a simpler, lighter cousin of the classic Polish vegetable salad. In many Polish homes it appears as a quick supper or a side dish for a barbecue. Boiled potatoes, eggs and pickled cucumber create a combination that is filling but not heavy. It is somewhat reminiscent of German Kartoffelsalat, only with a Polish twist in the form of pickled cucumber.
This salad offers the comfort of classic Polish flavours in a lighter, more straightforward form than traditional vegetable salad, making it perfect both for everyday meals and barbecues.
Chef's tips
Let the potatoes cool completely before cutting and mixing them with the dressing so they keep their shape better. Adjust the ratio of mayonnaise to yogurt to suit your taste – more yogurt for a lighter version, more mayonnaise for a richer one.
How to serve
Serve well chilled in a large bowl, garnished with extra dill or chives. It pairs especially well with grilled meats, sausages or cold cuts, but also works as a simple meal with fresh bread.
Ingredients
- waxy potatoes (e.g. type A) preferably small or medium - 600 g
- eggs - 4 piece
- pickled cucumbers medium - 3 piece
- onion small - 0.5 piece
- fresh dill chopped - 2 tablespoons
- mayonnaise - 3 tablespoons
- yogurt sour cream 18% can be used - 2 tablespoons
- mild mustard - 1 teaspoon
- salt to taste
- pepper to taste
Preparation
- Wash the potatoes thoroughly but do not peel them. Place in a pot, cover with cold water, lightly salt and bring to the boil. Cook for 15–20 minutes from boiling, until they are soft but not falling apart. Check with a knife – it should slide easily into the centre.
- Drain the cooked potatoes and set aside to cool completely. Then peel them and cut into 1–1.5 cm cubes.
- Place the eggs in a pot with cold water, bring to the boil and cook for 8–9 minutes over low heat from the moment they start boiling, so they are hard-boiled. Then pour cold water over them, cool, peel and cut into cubes.
- Cut the pickled cucumbers into small cubes. If they are very watery, gently squeeze out the excess juice.
- Peel the onion and cut into small cubes. If it is very sharp, you can pour boiling water over it in a sieve and then rinse immediately with cold water to soften the flavour.
- In a large bowl, mix the mayonnaise, yogurt and mustard. Season with a pinch of salt and pepper.
- Add the diced potatoes, eggs, pickled cucumbers, onion and chopped dill to the bowl.
- Gently mix everything together so as not to crush the potatoes. Taste and, if necessary, season with additional salt and pepper.
- Place the salad in the fridge for at least 30 minutes to allow the flavours to meld.
Storage
Sałatkę przechowuj w lodówce w szczelnym pojemniku. Przed podaniem po wyjęciu z lodówki delikatnie zamieszaj. Najlepiej zjeść w ciągu 1–2 dni, bo ziemniaki z czasem miękną.
