Recipe for: Young Potato Salad in Polish Style with Cucumber, Dill, and Crispy Bacon - photo 1
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Recipe for: Young Potato Salad in Polish Style with Cucumber, Dill, and Crispy Bacon

Salads Snacks 45 min Easy 0 views ~16.52 PLN - (0)
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Description

A summery, rustic salad combining young potatoes with crispy bacon, fresh field cucumber, and aromatic dill. This is the Polish version of street food: simple to prepare, filling, with a distinct contrast of textures — soft potatoes, juicy cucumber, and sizzling bacon. The dressing made from sour cream and mayonnaise with the addition of mustard and apple cider vinegar adds a light acidity that enhances the seasonal vegetables. Serve at parties, as a snack with beer, or at summer picnics — it tastes great warm or at room temperature. The vibrant colors (green dill, golden bacon) make the dish look appetizing and inviting to try.

Ingredients Used

Ingredients (13)

Servings:
4
  • Potatoes 5.3 pcs (~800 g)
  • Field cucumber 300 g
  • Bacon 200 g
  • Onion 1 pcs (~150 g)
  • Sour cream 100 g
  • Mayonnaise 50 g
  • Mustard 15 g
  • Apple cider vinegar 15 ml
  • Rapeseed oil 30 g
  • 🌿 Spices
  • Dill 1.5 bunch (~30 g)
  • Salt 0.1 pinch (~3 g)
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • Chicken egg 1 pcs (~60 g)
💰 Estimated dish cost: ~16.52 PLN (4.13 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Bacon

1

Cut the bacon into strips about 1 cm wide. Heat a pan (preferably 24–28 cm with a thick bottom) over medium-high heat. Pour 1 tablespoon of rapeseed oil into the pan, wait 20–30 seconds for the oil to heat up. Place the bacon slices in a single layer. Fry for 5–8 minutes, turning every 1–2 minutes, until the bacon is golden and crispy. When ready, transfer to a plate lined with paper towels to drain the fat. Leave the fat in the pan for later use.

Ingredients: Bacon, Rapeseed oil
Use a cast iron skillet or a non-stick pan. Don't slide the bacon too quickly - leave it for a few moments without moving it at the beginning to achieve a nice caramelized surface.

Potatoes

2

Scrub the potatoes thoroughly under running water with a brush; do not peel. If they are large, cut them in half or quarters so that the pieces are of similar size. Place the potatoes in a large pot and cover them with cold water so that they are submerged by about 2 cm. Add 1 teaspoon of salt (about 3 g). Bring to a boil over high heat, then reduce the heat to medium and cook for 12–18 minutes depending on size — check with a fork; the potato is ready when the fork goes in easily, but it does not fall apart. Drain and set aside for 5 minutes to cool slightly.

Ingredients: Salt
Use a large pot (at least 3 l). Start cooking with cold water — they will cook evenly. Do not cook for too long, as the salad will lose its texture.

Additions

3

Wash the cucumber and slice it into half-moons about 3–4 mm thick. Peel the onion and slice it very thinly — if you want to soften its sharp taste, soak it in cold water for 5 minutes, then drain. Finely chop the dill.

Ingredients: Field cucumber, Onion, Dill
Use a sharp knife and a cutting board. Thin slices of onion and cucumber blend better in the salad.

Sauce

4

In a large bowl, combine sour cream (100 g), mayonnaise (50 g), mustard (15 g), and apple cider vinegar (15 g). Add 1 tablespoon of fat from the pan after frying the bacon (optional instead of oil) for flavor. Season with salt and freshly ground pepper (start with a small amount). Whisk until you have a smooth emulsion. Taste and adjust the acidity if necessary with a teaspoon of vinegar or a teaspoon of mustard.

Ingredients: Sour cream, Mayonnaise, Mustard, Apple cider vinegar, Rapeseed oil, Salt, Black pepper
Use a bowl with a capacity of at least 1 liter and a whisk or fork. Don't overdo it with the vinegar — it's better to add it gradually and taste.

Assembly

5

Cut the slightly cooled potatoes into halves or quarters and place them in a large bowl. Add the chopped cucumber, thinly sliced onion, and chopped dill. Immediately drizzle with the prepared dressing so that the potatoes absorb the flavor. Gently mix with a wooden spoon or silicone spatula for 30–45 seconds — stir in a way that doesn't mash the potatoes. Finally, add the crumbled crispy bacon. If using an egg, cut the boiled egg into quarters and arrange on top.

Ingredients: Field cucumber, Onion, Dill, Bacon
Use a large, flat spoon to stir and mix gently. Serve the salad slightly warm or at room temperature — this is when the flavors are most pronounced.

Serving

6

Transfer the salad to bowls or small paper containers in a street food style. Sprinkle with fresh dill and freshly ground pepper. If you like, serve with additional slices of rustic bread or as a snack with beer.

Ingredients: Dill, Black pepper
For serving in street food style, use paper bowls and wooden cutlery. The salad maintains its temperature well for about 1–2 hours at room temperature.

Fun Fact

💡

Potato salads have a long tradition in Poland — they were often served as a farmhouse dish. The addition of dill and cucumber is a classic summer combination known in rural kitchens.

Best for

piknik impreza przy grillu street food festiwal

Tips

🍽️ Serving

Serve the salad slightly warm or at room temperature — this way the potatoes will absorb the dressing better. For a street food presentation, use paper bowls and wooden forks. For added flavor, you can drizzle a few drops of rapeseed oil on top and add extra dill.

🥡 Storage

Store in an airtight container in the refrigerator for up to 48 hours. After cooling, the sauce may thicken slightly — before serving, gently stir and possibly add 1 tablespoon of cream or oil to restore creaminess. Do not freeze the salad.

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