Description
A Polish potato salad that is full of flavor!
Ingredients
Scale
- 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
- 2 cups shredded dill pickles (large side of grater), press out the juice
- 1 1/2 cup mayonnaise
- 1/2 teaspoon black pepper
Instructions
- Finely dice the leek and combine with parsely, 1 teaspoon salt and olive oil, set aside (this softens the leek)
- 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, drain, cool
- 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
- 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