Polish Potato Salad {Sałatka Ziemniaczana}

Just imagine… freshly cut green grass in the back yard, smell of sausages cooking on the grill, cold beer in your hand… It’s time to enjoy some outdoors and celebrate the season! Somehow, it seems it’s always a challenge to come up with a good side dish idea, though. You want something that people will like, something flavorful and not boring. We tend to stick with the same favorites and recycle practiced dishes over and over. You try to think up a good dish, and you end up with the same-old same-old.

Well, this may be a simple potato salad, but it will NOT be a same-old potato salad. My potato salad is fragrant with herbs and garlic, soft potatoes and crunchy onion. Creamy mayo adds a layer of flavor creating a dish that pairs well with outdoor cooking, but also makes a great party or a potluck side dish.

I don’t know about you, but we eat a lot of potatoes. A traditional Polish dinner often consists of potatoes (boiled and served whole topped with butter and herbs, like parsley or dill), side salad (here are a few examples: sauerkraut slaw, carrot salad, beet salad, etc) and a protein (and a few examples here: ribs, meatballs or fried fish) creating a perfect combo of starches, fats and greens. This set up provides many opportunities for leftovers. Access potatoes can be used to make many Polish dishes, like pierogi ruskie or kopytka for example and I think it goes without saying that Poles are pros at utilizing leftovers. Polish kitchen relies on it greatly thus providing opportunities to not only save money, but also stretch your food further and prevent you from throwing ANYTHING away… If you’ve ever lived with a Pole, you’ll know that and we’re really good at NOT throwing ANYTHING away. 

Polish Potato Salad {Sałatka Ziemniaczana}

  • Prep Time: 30 min
  • Cook Time: 10 min


  • 5-6 medium potatoes (I like red)
  • 4 hard-boiled eggs
  • 4 pickles
  • 1/2 of a white onion chopped or 3 whole green onions chopped
  • 1/2 cup of mayo
  • 3 tbs of fresh dill (or parsley or both), chopped
  • 2 cloves of garlic, minced
  • 1/4 tsp of salt
  • 1/4 tsp of freshly ground pepper


  1. Wash potatoes and boil skin on in salted water. Boil eggs. Cool both.

  2. Dice potatoes (about 1/2 in cubes) peeling excess skin off and leaving some of the skin on. Peel and dice eggs, chop the pickles and onions (or green onions). Place all in a large mixing bowl. Add remaining ingredients. Mix well. Taste. Add more salt, if needed.

  3. Cool and mix again before serving.

Simple and flavorful, you can’t go wrong with it. Add more onions, herbs or mayo, if you’d like. Taste it and be open to make adjustments to fit your favorite flavors.



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