Young Potato Salad with Dill and Sour Cream - photo 1
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Young Potato Salad with Dill and Sour Cream

Salads Regional Cuisine of Poland 25 min Easy 24 wyświetleń ~8.86 PLN * - (0)
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Description

Traditional Polish salad made with young potatoes, plenty of fresh dill, and creamy sour cream. A light, springtime option — young potatoes boiled with their skins, cut into halves or quarters, mixed with sour cream, mustard, and fresh spring onions. The dish is delicate, aromatic from the dill, and has a pleasant creamy texture; it pairs well as a side dish with grilled meat, baked fish, or as a standalone dish for a picnic. Easy to prepare, it is suitable for family dinners and spring gatherings.

Ingredients Used

Ingredients (10)

Servings:
4
  • Young potato 800 g
  • Sour cream 200 g
  • Spring onion 1 pęczek (~50 g)
  • Mustard 15 g
  • Apple cider vinegar 10 ml
  • 🌿 Przyprawy
  • Dill 1.5 pęczki (~30 g)
  • Salt 0.1 szczypt (~4 g)
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Chicken egg 2 szt. (~120 g)
  • Pickled cucumber 0.8 szt. (~80 g)
💰 Szacowany koszt dania: ~8.86 PLN (2.21 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the potatoes

1

Prepare the potatoes: thoroughly scrub the young potatoes under running water with a vegetable brush, do not peel — the skin is thin and tasty. Cut off any discolorations or sprouts. Choose a pot that can hold the potatoes in a single layer or with minimal overlapping.

Ingredients: young potato
Use a vegetable brush and a large pot (min. 3–4 l). Do not peel young potatoes — they will retain their flavor and fiber layer.
2

Place the potatoes in a pot and cover them with cold water so that the water covers them by about 1–2 cm. Add 4 g of salt to the water (that's about half a teaspoon). Set over medium heat and bring to a boil. Once boiling, reduce the heat to maintain a gentle simmer. Cook for 12–18 minutes depending on size: smaller potatoes for about 12 minutes, larger halves for about 15–18 minutes.

Ingredients: young potato, Salt
Use a lid to speed up boiling, but once it reaches a boil, leave the lid partially ajar to prevent overflowing. Use a wooden spoon for stirring at the beginning to prevent the potatoes from sticking.
3

Check the softness of the potatoes with a fork: insert the fork into the largest potato — the fork should go in smoothly and without resistance, and the potato should not fall apart. Drain the potatoes in a colander and rinse with cold water for 20–30 seconds to stop the cooking process and make handling easier.

Ingredients: young potato
Test several potatoes of different sizes. Do not allow them to overcook — the salad should have pieces with a uniform texture, not a mush.

Preparation of ingredients

4

When the potatoes have cooled enough to touch (about 5–10 minutes), cut the larger ones in half or quarters, and leave the small ones whole. Place the potatoes in a large bowl — the pieces should be approximately the same size for an even texture in the salad.

Ingredients: young potato
Use a sharp knife and a cutting board. Stabilize the potato with one hand while cutting with the other — be careful with your fingers.
5

Chop the dill very finely: gather a bunch of dill, remove the thicker stems, and holding the bunch in your hand, chop it on a cutting board with a sharp knife. Slice the spring onion into thin rings (the white and green parts separately or together, depending on your preference). If you are using pickled cucumber — chop it into small cubes. If you are adding eggs — boil them hard in advance, cool, peel, and chop.

Ingredients: Dill, Spring onion, Pickled cucumber
Use a sharp chef's knife and a wide cutting board. Chop the dill with quick knife movements to avoid crushing the leaves.

Sauce

6

Prepare the sauce: in a medium bowl, combine 200 g of sour cream, 15 g of mustard, and 10 g of apple cider vinegar. Stir with a spoon or whisk in equal, circular motions until the ingredients are combined and the sauce is smooth. Season with freshly ground pepper (1 g) and possibly additional salt to taste — remember that the potatoes were cooked in salted water.

Ingredients: Sour cream, Mustard, Apple cider vinegar, Black pepper, Salt
Use a metal or glass bowl and a whisk. If the sauce seems too thick, you can add 1–2 tablespoons of cooled potato cooking water — this will enhance the emulsion.

Combining the salad

7

Pour the sauce into a bowl with the cooled, chopped potatoes. Add the chopped dill and sliced green onion. Gently mix with a large spoon or silicone spatula: make three to four scooping motions from the bottom of the bowl upwards to avoid mashing the potatoes. Taste and adjust the seasoning: add salt or pepper if needed.

Ingredients: young potato, Dill, Spring onion, Sour cream, Mustard, Salt, Black pepper, Pickled cucumber
Use a large, wide mixing bowl. Gently mix to keep the potato pieces intact. If you are using an egg or pickled cucumber, add them at the end and stir briefly.

Cooling and serving

8

Let the salad sit for 10–15 minutes at room temperature for the flavors to meld. Before serving, gently mix again. Serve in a bowl on the table with a sprinkle of fresh dill on top. The salad also tastes good slightly chilled (briefly in the fridge for 30 minutes), but do not keep it in the fridge for too long, as the cream may curdle slightly.

Ingredients: Dill, young potato
Use a decorative serving bowl and sprinkle with additional dill for visual effect. Do not store for more than 24 hours (see Storage Tips).

Fun Fact

💡

Potato salad in Poland is a classic, known in various regional variations — in some areas, dried mushrooms are added, while in others, pickled cucumber or apple. Young potatoes with their skins have long been valued for their simplicity and full flavor.

Best for

piknik grill rodzinny obiad wiosenne spotkanie

Tips

🍽️ Serving

Serve slightly chilled or at room temperature. It pairs wonderfully with baked fish, grilled pork neck, or as a standalone dish with a side of salad dressed with vinaigrette. Additionally, you can serve lemon slices and an extra sprig of dill.

🥡 Storage

Store in an airtight container in the refrigerator for up to 24 hours. After longer storage, the cream may separate — mix vigorously before serving. Do not freeze the salad (it will change the texture of the cream and potatoes).

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