|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||27%|
|Saturated Fat 3g||16%|
|Total Carbohydrate 24g||9%|
|Dietary Fiber 3g||10%|
|Total Sugars 6g|
|Vitamin C 14mg||68%|
|*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.|
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.
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
Cook the potatoes in their skins. Cool, peel, and cut into 1/4-inch dice.
In a large bowl, toss together potatoes, carrots, celery, pickle, onion, salt, and pepper, being careful not to break the potatoes apart.
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.
Chill, covered, until serving time.
Chill this salad for at least an hour before serving, especially if it's a warm day.
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.