This simple yet very effective recipe is a great accompaniment to any baked meat or salad. The ingredients & herbs used really do remind me of my time visiting family in Poland and eating my Auntie’s home-cooked feasts. I served this with the Polish Baked Chicken Reuben, you can find this recipe here, but I would actually enjoy something like this as a quick lunch option too! For 2 people this was quite a large portion but it was so yummy I couldn’t leave any of it. Total calories = Approx 240 per portion.
Ingredients (for 2 people);
- 3 large potatoes (about 500g)
- 2 eggs
- 1 large gherkin or dill pickle
- 1 spring onion, sliced
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- Salt & pepper
Method (approx 35 mins in total);
- Wash the potatoes and boil them, unpeeled, until tender in a large pan of salted water (25 – 30 mins). The potatoes should be easy enough to put a fork through but not too soft to be mashed easily.
- In the meantime, boil the eggs until hard-boiled.
- Drain and cool the potatoes.
- Cool the eggs.
- Peel (it should be easy enough to scrape a fork along the potatoes and peel off the skin) and slice the potatoes into tiny pieces.
- Peel the eggs and dice them.
- Chop the gherkin and the spring onion up.
- Add everything into a large bowl and add the parsley and dill.
- Season to taste and give everything a good mix.
- Add some dressing of your choice – we used a little Sour Cream & Chive Mayo.
And there you have it, a really tasty potato salad that doesn’t use tonnes of ingredients but really hits the spot in terms of flavour and comfort food.
See some more of my Polish Dishes here. Do let me know your feedback when you have tried these recipes yourself, I’d love to hear from you.
If you have any recipe recommendations, questions or would like to collaborate with me in any way, please just email me at firstname.lastname@example.org!