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Polish Potato Salad (Sałatka Jazynowa)

  • Author: polishhousewife
  • Prep Time: 100 min
  • Cook Time: 20 min
  • Total Time: 2 hours
  • Yield: 3 quarts
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Polish

Description

A Polish potato salad that is full of flavor!


Ingredients

  • 1 large or 2 leeks, white part only, carefully rinsed
  • 1/2 cup finely chopped flat leaf parsley
  • 2 1/2 teaspoons salt, divided
  • 1 tablespoon olive oil
  • 8 medium potatoes
  • 6 carrots
  • 1 sm-med celery root (or 1/2 large)
  • 1 dozen eggs, hard boiled
  • 4 cups shredded dill pickles (large side of grater), press out the juice
  • 1 1/2 cup mayonaisse
  • 1/2 teaspoon black pepper

Instructions

  1. Finely dice the leek and combine with parsely, 1 teaspoon salt and olive oil, set aside (this softens the leek)
  2. Add whole potatoes, carrots, and celery root to a large Dutch oven cover with salted water, bring to a boil, reduce heat to simmer, and cook until tender (a fork can be inserted easily)  20-30 minutes, dreain, cool
  3. Peel cooked vegetables, dice into 1/3 inch (1 cm) cubes, dice egg whites, and crumble the yolks, add all of this to a large bowl, add pickles, mayo, remaining 1 1/2 teaspoon salt, and black pepper
  4. Cover and keep refrigerated, you can “frost” with additional mayo if desired

Notes

The leek/parsely mixture and the cooking of the veg can be done a day in advance, just keep everything refrigeratied

The entire dish can be prepared the day before you plan to serve

1 cup of cooked peas can be added as you assemble, but we didn’t use them