Polish Vegetable Potato Salad
Experience the timeless charm of Polish Vegetable Potato Salad, a hearty and flavorful dish that’s perfect for any occasion. This traditional recipe combines tender boiled potatoes, carrots, and parsnip with the tangy crunch of dill pickles and tart Granny Smith apple for a delightful balance of textures and flavors. Tossed with creamy mayonnaise, a touch of sour cream, and optional mustard for a zesty kick, this salad is elevated further with the addition of canned peas and finely chopped onion. Topped with hard-boiled eggs and garnished with fresh herbs, this comforting and colorful dish is not only delicious but incredibly versatile. Ready in under an hour, this chilled salad is ideal for picnics, potlucks, or as a side dish for your next family dinner. Let the flavors meld in the refrigerator and savor this beloved Polish classic!
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Recipe Information
Ingredients
- 4 medium Potatoes (waxy, e.g., Yukon Gold)
- 2 medium Carrots
- 1 medium Parsnip
- 3 large Eggs
- 4 Pickles (dill or gherkin)
- 1 medium Apple (tart, e.g., Granny Smith)
- 1 cup Canned peas (drained)
- 0.5 small Onion (finely chopped)
- 0.5 cup Mayonnaise
- 0.25 cup Sour cream
- 1 teaspoon Mustard (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Chives or parsley (optional, for garnish)
Instructions
Wash the potatoes, carrots, and parsnip thoroughly. Place them in a large pot, cover them with water, and add a pinch of salt. Bring to a boil and cook for about 15–20 minutes, or until the vegetables are fork-tender. Remove from the pot and let them cool completely.
While the vegetables are cooking, place the eggs in a small saucepan, cover them with water, and bring to a boil. Reduce heat to a simmer and cook for 8–10 minutes. Drain the water, cool the eggs under cold running water, peel, and set aside.
Peel the cooled potatoes, carrots, and parsnip. Dice them into small cubes (about 1/2 inch in size) and place them in a large mixing bowl.
Dice the pickles and apple into small cubes, and add them to the bowl with the vegetables.
Roughly chop the peeled eggs and add them to the salad mixture.
Add the canned peas and finely chopped onion, mixing carefully to combine all the ingredients evenly.
In a separate small bowl, mix the mayonnaise, sour cream, mustard (if using), salt, and black pepper to create the dressing. Adjust seasoning to taste.
Pour the dressing over the salad and gently mix until everything is evenly coated. Be careful not to mash the vegetables.
Cover the bowl with plastic wrap or transfer the salad to an airtight container. Chill in the refrigerator for at least 1–2 hours to allow the flavors to meld.
Before serving, garnish with chopped chives or parsley if desired. Serve cold and enjoy this delightful Polish Vegetable Potato Salad!
Nutrition Facts
Calories |
341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.9 g | 26% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 770 mg | 33% | |
| Total Carbohydrate | 34.9 g | 13% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 8.9 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 66 mg | 5% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 722 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
