Recipe for: Young Potato Salad with Pickled Cucumber and Dill - photo 1
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Recipe for: Young Potato Salad with Pickled Cucumber and Dill

Salads European cuisine Additions 40 min Easy 0 views ~13.62 PLN - (0)
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Description

Traditional Greater Polish salad with young potatoes, pickled cucumber, and fresh dill is a summer suggestion for grilled meats, fish, or as a light standalone appetizer. The dish combines a delicate, creamy sour cream emulsion with the distinct acidity of pickled cucumber and the aroma of fresh dill. It works wonderfully for picnics and family gatherings — it's simple, impressive, and quick to make. It has a fresh green aesthetic, a creamy potato texture, and crunchy pieces of cucumber for contrast.

Ingredients Used

Ingredients (11)

Servings:
4
  • Młode ziemniaki 800 g
  • Pickled cucumber 2 pcs (~200 g)
  • Spring onion 1.2 bunch (~60 g)
  • 18% cream 150 ml
  • Mustard 20 g
  • Apple cider vinegar 15 ml
  • 🌿 Spices
  • Dill 1.5 bunch (~30 g)
  • Salt 0.1 pinch (~3 g)
  • Black pepper 2 pinch (~1 g)
  • ✨ Optional
  • Natural yogurt 100 g
  • Rapeseed oil 15 g
💰 Estimated dish cost: ~13.62 PLN (3.40 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

1

Prepare the ingredients and tools: a large colander, a pot for boiling potatoes, a mixing bowl, a cutting board, a knife, and a measuring spoon. Wash the young potatoes thoroughly under running water, removing dirt with a brush. Do not peel if the skin is thin and healthy.

Ingredients: Młode ziemniaki
Use a vegetable brush and a large cutting board. Before cooking, choose potatoes of similar size so they cook evenly.
2

Cover the potatoes with cold water in a large pot so that they are submerged by about 2 cm of water. Add 3 g of salt (the whole pot). Place over medium heat and bring to a boil. Once boiling, reduce the heat so that the water is just gently simmering. Cook for 12–18 minutes depending on size; check with a fork — the potato is ready when the fork goes in easily, but the potato does not fall apart.

Ingredients: Młode ziemniaki, Salt
Use a pot with a lid to bring it to a boil faster. Cooking time varies: small potatoes 12–15 min, larger ones up to 18 min. Check the doneness in several places.
3

When the potatoes are cooked, drain them and set aside for 5–8 minutes to cool slightly. When they are cool enough to touch (about 60°C), cut the larger pieces into quarters or slices about 1–1.5 cm thick; leave the very small ones whole.

Ingredients: Młode ziemniaki
Do not fry hot potatoes – cutting a hot potato sharply can cause it to fall apart. Use a sharp knife and a stable cutting board.
4

Slice the pickles into thin slices or half-moons: place the cucumber on the board and cut diagonally at an angle of 20–30° so that the slices are slightly larger and more attractive. If the cucumbers have thick ends or hard seed cavities, remove them.

Ingredients: Pickled cucumber
Use a sharp knife to slice the cucumbers so that the pieces are even. You can also dice the cucumbers if you prefer a finer texture.
5

Chop the dill finely: cut off the thicker stems, leaving more leaves. Chop the green parts with a knife on a cutting board — you want to achieve a fine but not mushy texture (about 2–3 mm cuts).

Ingredients: Dill
Use a sharp chef's knife. If you don't have fresh dill, add a smaller amount of dried (but fresh dill gives a much better aroma).
6

Prepare the dressing: in a medium bowl, combine 150 g of 18% sour cream, 20 g of mustard, and 15 g of apple cider vinegar. If you want a lighter version, reduce the sour cream and add 100 g of natural yogurt (optional). Mix thoroughly with a fork or whisk until a smooth emulsion forms.

Ingredients: 18% cream, Mustard, Apple cider vinegar, Natural yogurt
Use a spoon or whisk. If the dressing is too thick, add a tablespoon of water or yogurt. For a smoother consistency, you can first mix the mustard with the vinegar, then add the cream.
7

In a large bowl, gently combine the chopped potatoes, cucumber slices, and chopped green onions (whole green parts). Drizzle with the prepared dressing and add 30 g of chopped dill. Gently mix with a wide spoon for about 30–45 seconds, being careful not to mash the potatoes — the movements should be from the bottom to the top.

Ingredients: Młode ziemniaki, Pickled cucumber, Spring onion, Dill, 18% cream, Mustard
Use a large, flat bowl to have enough space for mixing. Stir slowly and gently so that the potatoes maintain their shape. If the dressing seems too sour, add a teaspoon of sugar or 10 g of additional cream.
8

Season with salt (carefully, remember the saltiness of the pickles) and freshly ground black pepper. Taste the salad and if necessary, add another 2–5 g of vinegar or 5–10 g of cream to balance the flavor. If you are using canola oil (optional), add 15 g and gently mix — this will give it shine and smoothness.

Ingredients: Salt, Black pepper, Rapeseed oil
Taste the salad after each addition of spices. It's better to season gradually than to over-salt right away.
9

Set the salad aside for 10–15 minutes at room temperature before serving, to allow the flavors to meld. You can also chill it in the refrigerator for 30 minutes — then the flavors will be more harmonized, and the texture will be cool and refreshing.

Ingredients: Dill, Pickled cucumber
If you plan to serve the salad at the grill, prepare it a few hours in advance and store it in a cool place to save time before serving.
10

Serving: transfer the salad to a large serving bowl or onto individual plates. Garnish with additional chopped dill and, if you like, thin slices of fresh spring onion on top. Serve with grilled meat, smoked fish, or as a standalone dish.

Ingredients: Dill, Spring onion
Use a porcelain bowl or a wooden salad bowl for a rustic look. Serve immediately after decorating so that the dill is fresh and aromatic.

Fun Fact

💡

In Greater Poland, potatoes and pickled cucumbers are classic summer ingredients — simple salads featuring them were popular among rural housewives, who were appreciated for their quick preparation and filling effect.

Best for

piknik grill obiad rodzinny

Tips

🍽️ Serving

Serve slightly warm or chilled. It pairs wonderfully with pork chops, grilled neck of pork, smoked mackerel, or simply with dark bread. Add a boiled egg cut into quarters for a heartier version.

🥡 Storage

Store in an airtight container in the refrigerator for 24–36 hours. After removing from the refrigerator, it is advisable to wait 10–15 minutes for the flavor to partially warm up — cold fats can mute the aroma. Do not freeze (the consistency of the cream and potatoes would deteriorate).

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