I made my mum’s Polish potato salad the other day. It was one of my favourite salads growing up and it’s perfect for a barbecue party or a pot luck party. The key is to chop the potatoes and eggs (once cooked) as well as the pickles into little tiny cubes, the smaller the better.
It looked so pretty and it is so tasty. Do you know what Mama said? “Looks nice, but I serve it in a bowl and you forgot the dill.”
So, if you make it, don’t forget the dill!
Recipe: My Mum’s Polish Potato Salad
500g maincrop or new potatoes, washed and peeled
2 free range eggs
2 sweet pickled cucumber spears, finely chopped
3 spring onions, finely chopped
50g sour cream
2 tablespoons liquid from the cucumber spears
Salt and pepper to season
Fresh dill, to decorate
- Bring a large pan of water to the boil. Chop the potatoes and half and put them in the pan and boil for seven minutes. After seven minutes, add the two eggs and boil in the same pan for a further ten minutes. Check the potatoes are cooked and drain the potatoes and eggs under cold water. The eggs will be hard boiled.
- Chop the potatoes into small cubes. Peel the hard boiled eggs and chop them into small pieces. Put the potatoes and eggs into a large bowl. Add the finely chopped sweet pickled cucumbers and most of the spring onions – save a sprinkle to use as a garnish.
- In a separate, smaller bowl, add the mayonnaise and sour cream and add a couple of tablespoons of the liquid from the sweet pickled cucumber spears to loosen. Whisk together well and pour over the potatoes.
- Mix everything together well. Season with salt and pepper and decorate with fresh dill and the rest of the spring onions. You can serve the salad immediately, but it tastes better the next day – leave it to cool down completely before refrigerating.
Simple and in Season Blog Event
I’m linking this up to Simple and in Season hosting this month by Katie Bryson at Feeding Boys and a Firefighter – maincrop potatoes and spring onions are both in season now.