Polish Potato Salad (Sałatka Jarzynowa)

Dice all ingredients the size of peas. The finer you dice the ingredients, the better. This Polish potato salad tastes best cold. Add more dill pickles or a tablespoon of mustard if you want it tangier. Serve with Polish sourdough bread.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Boil potatoes and carrots together in a pot. Keep them whole, skin on until tender not mushy. Let cool. Remove skin and dice into small pieces.

Step 2

Boil eggs in a separate pot. Dice into small pieces.

Step 3

In a Large mixing bowl, combine potatoes, carrots, peas, pickles, apple, onion, salt, and pepper. Add mayo and mustard. Gently mix. Add more mayo if it’s too dry. Refrigerate.

Step 4

You can make this 1-2 days ahead of time. Mix it again before serving. Taste, add more S/P or Mayo. Keep refrigerated. Remove from the fridge about 15 minutes before serving.