Polish Potato Salad (Sałatka Kartofli)

By
Barbara Rolek
Barbara Rolek
Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.
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Updated on 12/30/21
Gourmet Polish Potato Salad

Matejay / Getty Images

Prep: 30 mins
Cook: 30 mins
Chill: 60 mins
Total: 2 hrs
Servings: 4 to 6 servings
Nutrition Facts (per serving)
295 Calories
21g Fat
24g Carbs
3g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 295
% Daily Value*
Total Fat 21g 27%
Saturated Fat 3g 16%
Cholesterol 12mg 4%
Sodium 610mg 27%
Total Carbohydrate 24g 9%
Dietary Fiber 3g 10%
Total Sugars 6g
Protein 3g
Vitamin C 14mg 68%
Calcium 28mg 2%
Iron 1mg 5%
Potassium 621mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

There are so many different ways to make potato salad, but have you ever put pickles in yours, along with many of the customary ingredients? Polish potato salad, known as sałatka kartofli (sah-WAHT-kah karr-TAW-flee), or more properly, sałatka ziemniaczana (sah-WAHT-kah zhyem-nyeeah-CHAH-nah) is made with carrots, celery, onion, and dill pickles.

This easy, economical salad is also sometimes referred to as Polish vegetable salad, and the ingredients can vary. As is typical of most Polish salads, the vegetables are cut into 1/4-inch cubes and even more finely for the onion, celery, and pickles. It's not your typical chunky American potato salad. The salad is bound with mayonnaise and sugar to taste. Salad dressing, which already contains sugar, can be used instead.

Serve this salad as you would any other potato salad, alongside hot dogs and hamburgers or other grilled foods. It's also great spread on toast or crackers, or served along Polish sausage or even schnitzel.

Ingredients

  • 1 1/4 pounds potatoes, red or white

  • 3/4 cup carrots, cold, cooked, cut into 1/4-inch dice

  • 3/4 cup celery, finely chopped

  • 4 tablespoons dill pickle, finely chopped

  • 3 tablespoons onion, finely chopped

  • 1/2 to 1 teaspoon salt, or to taste

  • 1/2 teaspoon pepper, or to taste

  • 1/2 to 3/4 cup mayonnaise, or to taste

  • 1 to 4 teaspoons sugar, or to taste

Steps to Make It

  1. Cook the potatoes in their skins. Cool, peel, and cut into 1/4-inch dice.

  2. In a large bowl, toss together potatoes, carrots, celery, pickle, onion, salt, and pepper, being careful not to break the potatoes apart.

  3. In a separate small bowl, mix mayonnaise and sugar (up to 4 teaspoons) together and gently fold it into the potato mixture, making sure all the vegetables are coated.

  4. Chill, covered, until serving time.

Tip

Chill this salad for at least an hour before serving, especially if it's a warm day.

Variations

There are many ways to make this easy salad. Try adding some of the following ingredients and substitutions.

  • 1/4 to 1/3 cup finely chopped apples
  • 1/4 to 1/3 cup frozen peas, defrosted
  • 2 to 3 tablespoons chopped pickled vegetables
  • 3 or 4 hard boiled eggs, chopped finely
  • 1/4 or more chopped fresh radishes, for a peppery bite
  • 2 tablespoons prepared grainy mustard
  • Substitute strained plain yogurt or sour cream (low or full fat, or either) for the mayonnaise. You can also use vegan mayo, plain yogurt, or sour cream if need be.
  • 2 tablespoons finely chopped fresh dill

How to Store Polish Potato Salad

This potato salad is best the day that it's made but will keep for 2 to 3 days in the refrigerator, covered. It does not freeze well, due to the mayonnaise.