Recipe for: Potato salad with chives (Polish, traditional) - photo 1
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Recipe for: Potato salad with chives (Polish, traditional)

Salads Regional Cuisine of Poland 20 min Easy 10 wyświetleń ~10.11 PLN - (0)
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Description

Traditional Polish potato and fresh chives salad — light, creamy, and aromatic. The dish originates from simple rural ingredients: potatoes, eggs, sour cream, and pickled cucumbers. Perfect as a side for grilling, at a picnic, or a light lunch; it pairs wonderfully with grilled sausage, roasted chicken, or on its own as a cool snack. Visually, it contrasts the bright yellow pieces of potato, green chives, and small pieces of cucumber, while the flavor combines the creamy note of sour cream with the tangy-salty cucumber and the pure freshness of chives.

Ingredients Used

Ingredients (11)

Servings:
4
  • Potatoes 5.3 szt. (~800 g)
  • Chicken egg 2 szt. (~120 g)
  • Onion 1 szt. (~150 g)
  • Pickled cucumber 1.2 szt. (~120 g)
  • 18% cream 150 ml
  • Mustard 15 g
  • 🌿 Przyprawy
  • Chives 0.3 pęczków (~30 g)
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Mayonnaise 50 g
  • Dill 1.5 pęczki (~30 g)
💰 Szacowany koszt dania: ~10.11 PLN (2.53 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

1

Prepare the potatoes: if you are using small, even potatoes, leave them whole; if they are large, peel and cut them into pieces of similar size (about 3 cm). Place the potatoes in a large pot and cover them with cold water so that the water covers them by about 2 cm. Add a teaspoon of salt (5 g).

Ingredients: Salt
Use a large pot so that the potatoes cook evenly. Cold water allows the potatoes to cook from the inside and outside evenly.
2

Start cooking the potatoes over medium heat. When the water begins to boil, reduce the heat to medium-low and cook covered for 15–20 minutes depending on the size of the pieces. Check with a skewer or fork: the potato should be soft and easy to pierce, but not falling apart.

Use a fork or skewer to test for tenderness. Cooking time depends on the size of the pieces — smaller ones cook faster (about 15 min), larger ones up to 25 min.
3

In the meantime, cook the eggs: place the eggs in a small pot, cover with cold water 2 cm above the eggs. Bring to a boil, then simmer for 9–10 minutes for well-cooked yolks. After cooking, immediately rinse with cold water or place in a bowl of ice-cold water to stop the cooking process. Peel after slightly cooling.

Use a spoon to gently place and remove the eggs to avoid cracking. Chilling makes peeling easier.
4

Prepare the vegetables: peel the onion and chop it into small cubes. If you want to soften the sharpness of the onion, soak it in cold water for 5 minutes and drain. Chop the pickled cucumber into small cubes (about 5 mm). Finely chop the chives — we only cut the green parts.

Ingredients: Onion, Pickled cucumber, Chives
Use a sharp knife and a cutting board. Thin, even pieces will give the salad a nice texture.
5

Prepare the dressing: in a bowl, mix the 18% cream (150 ml) with the mustard (15 g). If you want a creamier taste, optionally add 50 g of mayonnaise. Season with about half of the salt and a pinch of pepper (you can add more later). Whisk vigorously with a whisk or fork until the ingredients are combined and the dressing is smooth.

Ingredients: 18% cream, Mustard, Mayonnaise, Salt, Black pepper
Use a small bowl and a whisk or fork. If you are adding mayonnaise, first mix it with mustard, then add the sour cream to help the dressing emulsify better.
6

Drain the hot potatoes: when they are soft, drain them in a colander. If you cooked them with the skin on and prefer them without, peel them while they are still warm — the skin comes off more easily. Cut the potatoes into bite-sized pieces (about 1–2 cm). Transfer them to a large non-stick bowl — preferably wooden or plastic.

Use a colander and a large bowl. Warm potatoes absorb dressing better than cold ones, so we mix them while they are still slightly warm.
7

Combine the ingredients: pour the prepared dressing over the warm potatoes and gently mix with a wooden spoon or silicone spatula to avoid mashing the pieces. Add the chopped eggs, onion, pickled cucumber, and chopped chives. Gently stir for about 1–2 minutes, so that the dressing evenly coats the ingredients.

Ingredients: Onion, Pickled cucumber, Chives, 18% cream, Mustard, Mayonnaise, Salt, Black pepper
Use a large spoon or spatula, do not mix too vigorously — the potatoes should not break apart. If the dressing seems too thick, you can add 1–2 tablespoons of the potato cooking water.
8

Season and serve: taste the salad and adjust the seasoning with additional salt and pepper, and optionally add chopped dill. You can serve the salad slightly warm or chilled for 15–30 minutes in the refrigerator. Before serving, gently mix again.

Ingredients: Salt, Black pepper, Dill, Chives
Use fresh dill and extra chives for decoration. The salad will gain flavor after a short resting time, but serve it no longer than 24 hours for the best taste.

Fun Fact

💡

In Poland, potato salad has many regional versions — from simple ones with onion and sour cream to richer ones with mayonnaise, pickled cucumber, or apple. Potatoes as an ingredient in salads became popular after their widespread introduction in Europe in the 18th-19th centuries.

Best for

piknik grill obiad rodzinny

Tips

🍽️ Serving

Serve in a large bowl garnished with additional chives and dill. Great as a side dish for grilled meat, roasted chicken, or as a light snack on its own. If serving at a party, prepare an extra bowl with mayonnaise and sour cream so guests can adjust the creaminess.

🥡 Storage

Store in an airtight container in the refrigerator for up to 24 hours. The salad may release water — before serving, mix it and optionally add a bit of fresh cream or mayonnaise. Freezing is not recommended.

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